View Pit Stop page for race #990 by ginevra — Ghost race
View profile for Ginevra (ginevra)
| Official speed | 72.94 wpm (56.27 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2012 11:29:40pm UTC |
| Race Finish | July 26, 2012 11:30:37pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. jae1287 (58.05 wpm) |
| Accuracy | 96.0% |
| 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. |