View Pit Stop page for race #17 by rompebais — Ghost race
View profile for Trond (rompebais)
| Official speed | 53.36 wpm (76.91 seconds elapsed during race) |
|---|---|
| Race Start | January 16, 2013 4:46:45pm UTC |
| Race Finish | January 16, 2013 4:48:02pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. elenaized (56.31 wpm) |
| Accuracy | 91.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |