View Pit Stop page for race #241 by jerrylee1157 — Ghost race
View profile for Jerry (jerrylee1157)
| Official speed | 71.64 wpm (57.29 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2012 2:18:25am UTC |
| Race Finish | November 5, 2012 2:19:22am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. entreri47 (73.86 wpm) |
| Accuracy | 92.0% |
| 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. |