View Pit Stop page for race #75 by haroldfinch — Ghost race
View profile for Harold (haroldfinch)
Official speed | 76.47 wpm (53.67 seconds elapsed during race) |
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Race Start | April 10, 2014 6:37:35am UTC |
Race Finish | April 10, 2014 6:38:28am UTC |
Outcome | Win (1 of 5) |
Opponents |
3. gochoo (61.66 wpm) |
Accuracy | 93.0% |
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. |