View Pit Stop page for race #54 by ftcxx265 — Ghost race
View profile for Frank (ftcxx265)
| Official speed | 55.14 wpm (74.43 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2013 12:21:01pm UTC |
| Race Finish | June 22, 2013 12:22:16pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. faysi (47.81 wpm) |
| Accuracy | 97.0% |
| 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. |