View Pit Stop page for race #261 by asjoy — Ghost race
View profile for Angie (asjoy)
| Official speed | 62.76 wpm (65.39 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2012 8:24:48pm UTC |
| Race Finish | October 16, 2012 8:25:54pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. beyond (55.48 wpm) |
| Accuracy | 98.0% |
| 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. |