View Pit Stop page for race #22 by sirampr — Ghost race
View profile for Drew (sirampr)
| Official speed | 60.68 wpm (67.63 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2015 4:47:18am UTC |
| Race Finish | January 13, 2015 4:48:26am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. detroitpistons16 (53.35 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. |