View Pit Stop page for race #514 by carpusher — Ghost race
View profile for Carpusher (carpusher)
Official speed | 48.65 wpm (84.36 seconds elapsed during race) |
---|---|
Race Start | June 21, 2013 2:38:44am UTC |
Race Finish | June 21, 2013 2:40:08am UTC |
Outcome | No win (3 of 5) |
Opponents |
4. rudyblue (46.28 wpm) |
Accuracy | 97.0% |
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. |