View Pit Stop page for race #272 by aman_a — Ghost race
| Official speed | 55.76 wpm (73.60 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2014 8:49:32pm UTC |
| Race Finish | March 18, 2014 8:50:46pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. mscassady13 (60.86 wpm) |
| Accuracy | 93.0% |
| 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. |