View Pit Stop page for race #1361 by jscribs71 — Ghost race
View profile for Jason (jscribs71)
| Official speed | 72.77 wpm (56.40 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2012 6:00:26pm UTC |
| Race Finish | June 28, 2012 6:01:22pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. des_vegas (56.51 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. |