View Pit Stop page for race #199 by welneco — Ghost race
View profile for wel (welneco)
| Official speed | 81.02 wpm (50.65 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2012 2:16:30pm UTC |
| Race Finish | March 7, 2012 2:17:20pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. phuongt89 (76.43 wpm) |
| Accuracy | 98.0% |
| 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. |