View Pit Stop page for race #333 by tinachristian — Ghost race
View profile for Tina (tinachristian)
Official speed | 75.37 wpm (54.45 seconds elapsed during race) |
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Race Start | May 12, 2011 2:15:57pm UTC |
Race Finish | May 12, 2011 2:16:52pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. pydu222 (69.76 wpm) |
Accuracy | 99.0% |
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. |