View Pit Stop page for race #227 by yedol39 — Ghost race
View profile for ANNA (yedol39)
| Official speed | 93.05 wpm (44.11 seconds elapsed during race) |
|---|---|
| Race Start | September 7, 2011 7:52:52am UTC |
| Race Finish | September 7, 2011 7:53:36am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. eyeseeem (54.57 wpm) |
| Accuracy | 100.0% |
| 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. |