View Pit Stop page for race #357 by madx — Ghost race
Official speed | 54.12 wpm (75.83 seconds elapsed during race) |
---|---|
Race Start | September 8, 2013 10:39:24am UTC |
Race Finish | September 8, 2013 10:40:40am UTC |
Outcome | No win (4 of 5) |
Opponents |
2. swashbuckle (57.44 wpm) 3. endeavour (55.28 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. |