View Pit Stop page for race #1372 by busey12 — Ghost race
View profile for Brendan (busey12)
Official speed | 61.03 wpm (67.25 seconds elapsed during race) |
---|---|
Race Start | June 29, 2012 1:17:21am UTC |
Race Finish | June 29, 2012 1:18:28am UTC |
Outcome | No win (2 of 4) |
Opponents |
3. gwabs (55.06 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. |