View Pit Stop page for race #3454 by laura2010xx — Ghost race
View profile for laura (laura2010xx)
| Official speed | 62.98 wpm (65.16 seconds elapsed during race) |
|---|---|
| Race Start | November 11, 2013 12:12:45pm UTC |
| Race Finish | November 11, 2013 12:13:50pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. kathirk (65.71 wpm) |
| Accuracy | 95.0% |
| 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. |