View Pit Stop page for race #1371 by cant_get_right — Ghost race
View profile for Roberto (cant_get_right)
| Official speed | 54.29 wpm (75.59 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2012 12:47:47pm UTC |
| Race Finish | August 31, 2012 12:49:02pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. mammaracer (75.44 wpm) |
| Accuracy | 95.0% |
| 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. |