View Pit Stop page for race #281 by torre1234 — Ghost race
View profile for Charles (torre1234)
| Official speed | 51.96 wpm (78.98 seconds elapsed during race) |
|---|---|
| Race Start | June 15, 2013 9:44:40pm UTC |
| Race Finish | June 15, 2013 9:45:59pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. chammer (45.20 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. |