View Pit Stop page for race #1456 by rockstar1983 — Ghost race
View profile for Domenico (rockstar1983)
| Official speed | 50.39 wpm (81.44 seconds elapsed during race) |
|---|---|
| Race Start | April 13, 2013 6:57:28pm UTC |
| Race Finish | April 13, 2013 6:58:50pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. million7 (61.91 wpm) |
| Accuracy | 95.0% |
| 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. |