View Pit Stop page for race #1762 by winterzero — Ghost race
| Official speed | 44.79 wpm (91.63 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2013 8:09:37pm UTC |
| Race Finish | August 5, 2013 8:11:09pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. roberta80 (57.40 wpm) 3. msandy (43.93 wpm) |
| Accuracy | 92.0% |
| 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. |