View Pit Stop page for race #241 by pompom9999 — Ghost race
View profile for Savannah (pompom9999)
Official speed | 86.74 wpm (47.31 seconds elapsed during race) |
---|---|
Race Start | October 17, 2013 3:43:55pm UTC |
Race Finish | October 17, 2013 3:44:42pm UTC |
Outcome | Win (1 of 4) |
Opponents |
3. jwtalbott (60.44 wpm) |
Accuracy | 90.0% |
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. |