View Pit Stop page for race #1063 by zaizai2012 — Ghost race
View profile for Merwin (zaizai2012)
| Official speed | 62.95 wpm (65.19 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2013 5:13:11am UTC |
| Race Finish | July 17, 2013 5:14:16am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. mehdi_chime (40.70 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. |