View Pit Stop page for race #3673 by yaniismith — Ghost race
View profile for yanii (yaniismith)
| Official speed | 40.82 wpm (100.54 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2011 5:21:30am UTC |
| Race Finish | June 28, 2011 5:23:10am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. megets (34.75 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. |