View Pit Stop page for race #2338 by parryjj — Ghost race
| Official speed | 39.17 wpm (104.77 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2012 1:52:52pm UTC |
| Race Finish | November 17, 2012 1:54:37pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. aqfaridi (38.43 wpm) |
| Accuracy | 81.0% |
| 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. |