View Pit Stop page for race #14 by jtl999 — Ghost race
View profile for jtl999 (jtl999)
| Official speed | 45.39 wpm (90.42 seconds elapsed during race) |
|---|---|
| Race Start | December 28, 2013 1:23:20am UTC |
| Race Finish | December 28, 2013 1:24:50am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. winniehe (34.49 wpm) |
| Accuracy | 91.0% |
| 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. |