View Pit Stop page for race #29 by raxy — Ghost race
Official speed | 74.41 wpm (55.15 seconds elapsed during race) |
---|---|
Race Start | January 19, 2013 7:14:58am UTC |
Race Finish | January 19, 2013 7:15:53am UTC |
Outcome | No win (3 of 4) |
Opponents |
1. gpx2ero (81.72 wpm) 2. nichocacola (74.89 wpm) |
Accuracy | 85.0% |
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. |