View Pit Stop page for race #6 by kieshamarie — Ghost race
View profile for Ma. Christine (kieshamarie)
| Official speed | 72.76 wpm (56.40 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2014 1:46:45pm UTC |
| Race Finish | May 27, 2014 1:47:42pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. aldrintyper (66.09 wpm) |
| Accuracy | 99.0% |
| 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. |