View Pit Stop page for race #2152 by audreyhepburn — Ghost race
View profile for audrey (audreyhepburn)
| Official speed | 42.45 wpm (96.68 seconds elapsed during race) |
|---|---|
| Race Start | December 30, 2013 6:11:09pm UTC |
| Race Finish | December 30, 2013 6:12:46pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. mani45 (39.71 wpm) |
| Accuracy | 96.0% |
| 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. |