View Pit Stop page for race #22 by febybrina — Ghost race
View profile for Febrina (febybrina)
Official speed | 39.42 wpm (104.11 seconds elapsed during race) |
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Race Start | October 27, 2011 9:21:54am UTC |
Race Finish | October 27, 2011 9:23:38am UTC |
Outcome | No win (6 of 7) |
Opponents |
4. mpitsky (39.78 wpm) 8. faimm (28.48 wpm) |
Accuracy | 90.0% |
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. |