View Pit Stop page for race #111 by pixiedust001 — Ghost race
View profile for Tinker (pixiedust001)
Official speed | 51.93 wpm (79.03 seconds elapsed during race) |
---|---|
Race Start | December 30, 2013 4:41:10am UTC |
Race Finish | December 30, 2013 4:42:29am UTC |
Outcome | No win (4 of 4) |
Opponents |
3. username9999 (56.62 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. |