View Pit Stop page for race #1069 by klong2 — Ghost race
View profile for klong2 (klong2)
Official speed | 61.47 wpm (66.76 seconds elapsed during race) |
---|---|
Race Start | August 22, 2012 5:23:47am UTC |
Race Finish | August 22, 2012 5:24:54am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. nyleremo4522 (48.56 wpm) |
Accuracy | 94.0% |
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. |