View Pit Stop page for race #1 by ogopogo — Ghost race
View profile for ogopogo (ogopogo)
Official speed | 88.12 wpm (46.57 seconds elapsed during race) |
---|---|
Race Start | August 23, 2014 12:18:49pm UTC |
Race Finish | August 23, 2014 12:19:36pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. megawutt (45.24 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. |