View Pit Stop page for race #2031 by aarengan — Ghost race
View profile for Aaren (aarengan)
| Official speed | 72.56 wpm (56.56 seconds elapsed during race) |
|---|---|
| Race Start | August 24, 2013 3:50:11pm UTC |
| Race Finish | August 24, 2013 3:51:07pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. lynnpineda (60.76 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. |