View Pit Stop page for race #7709 by dmcchan — Ghost race
View profile for David (dmcchan)
| Official speed | 79.67 wpm (51.51 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2014 2:53:53am UTC |
| Race Finish | October 13, 2014 2:54:45am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. toomenvy (69.50 wpm) |
| Accuracy | 95.0% |
| 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. |