View Pit Stop page for race #41 by rapong — Ghost race
View profile for ralffe (rapong)
Official speed | 43.45 wpm (94.45 seconds elapsed during race) |
---|---|
Race Start | November 29, 2012 1:46:07pm UTC |
Race Finish | November 29, 2012 1:47:42pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. allanomalley (66.16 wpm) |
Accuracy | 90.0% |
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. |