View Pit Stop page for race #3287 by springbee — Ghost race
View profile for Vasanth (springbee)
| Official speed | 57.12 wpm (71.85 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2013 5:24:55pm UTC |
| Race Finish | October 8, 2013 5:26:07pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. gaiden (60.21 wpm) |
| Accuracy | 89.0% |
| 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. |