View Pit Stop page for race #18 by premium_va — Ghost race
View profile for Cheri (premium_va)
| Official speed | 76.68 wpm (53.52 seconds elapsed during race) |
|---|---|
| Race Start | April 18, 2013 7:08:18pm UTC |
| Race Finish | April 18, 2013 7:09:11pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. generics (71.66 wpm) |
| Accuracy | 97.0% |
| 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. |