View Pit Stop page for race #35 by torsandoy — Ghost race
View profile for Tor Arild (torsandoy)
| Official speed | 53.19 wpm (77.16 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2011 8:57:07am UTC |
| Race Finish | October 9, 2011 8:58:24am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. tbari (41.51 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. |