View Pit Stop page for race #6 by mereyland — Ghost race
View profile for Meredith (mereyland)
| Official speed | 57.79 wpm (71.02 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2013 2:56:42am UTC |
| Race Finish | March 14, 2013 2:57:53am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. 0932275045 (55.83 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. |