View Pit Stop page for race #268 by racingfreak — Ghost race
View profile for racingfreak (racingfreak)
| Official speed | 55.27 wpm (74.25 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2011 7:13:28pm UTC |
| Race Finish | July 17, 2011 7:14:42pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. vvjames (68.61 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. |