View Pit Stop page for race #18 by fred_ — Ghost race
View profile for frederica (fred_)
Official speed | 49.37 wpm (83.13 seconds elapsed during race) |
---|---|
Race Start | May 6, 2011 6:22:39am UTC |
Race Finish | May 6, 2011 6:24:02am UTC |
Outcome | No win (3 of 5) |
Opponents |
1. rhenyx (64.90 wpm) 2. jinnyy (55.24 wpm) |
Accuracy | 91.0% |
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. |