View Pit Stop page for race #1006 by riccieri — Ghost race
View profile for Renato (riccieri)
| Official speed | 64.91 wpm (63.23 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2012 1:26:33pm UTC |
| Race Finish | October 22, 2012 1:27:36pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. kevinneeraj (67.92 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. |