View Pit Stop page for race #2 by cherrychap — Ghost race
View profile for simon (cherrychap)
| Official speed | 56.29 wpm (72.91 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2012 3:51:21pm UTC |
| Race Finish | January 9, 2012 3:52:34pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. sector21 (72.48 wpm) |
| Accuracy | 86.0% |
| 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. |