View Pit Stop page for race #178 by lairdandrew — Ghost race
View profile for Laird (lairdandrew)
| Official speed | 55.11 wpm (74.47 seconds elapsed during race) |
|---|---|
| Race Start | April 23, 2015 10:59:47pm UTC |
| Race Finish | April 23, 2015 11:01:01pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
3. clarrissa (67.20 wpm) |
| Accuracy | 88.0% |
| 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. |