View Pit Stop page for race #1362 by faysi — Ghost race
View profile for faisal (faysi)
| Official speed | 47.81 wpm (85.84 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2013 12:21:01pm UTC |
| Race Finish | June 22, 2013 12:22:27pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. ftcxx265 (55.14 wpm) |
| Accuracy | 90.0% |
| 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. |