View Pit Stop page for race #48 by aerosana — Ghost race
View profile for Paul (aerosana)
| Official speed | 43.05 wpm (95.33 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2013 4:30:43pm UTC |
| Race Finish | May 13, 2013 4:32:18pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. s1lva16 (40.02 wpm) |
| Accuracy | 87.0% |
| 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. |