View Pit Stop page for race #4355 by misteeque — Ghost race
View profile for Prasannjeet (misteeque)
Official speed | 69.14 wpm (59.36 seconds elapsed during race) |
---|---|
Race Start | June 8, 2013 7:21:14am UTC |
Race Finish | June 8, 2013 7:22:13am UTC |
Outcome | No win (3 of 4) |
Opponents |
1. shnifflepuff (79.99 wpm) 2. blue773 (69.82 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. |