View Pit Stop page for race #1124 by rpearsall135 — Ghost race
View profile for ryan (rpearsall135)
Official speed | 63.39 wpm (64.74 seconds elapsed during race) |
---|---|
Race Start | October 12, 2012 4:02:28am UTC |
Race Finish | October 12, 2012 4:03:33am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. pampaflash (53.66 wpm) |
Accuracy | 96.0% |
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. |