View Pit Stop page for race #1012 by jad101228 — Ghost race
View profile for Nicole (jad101228)
| Official speed | 72.48 wpm (56.62 seconds elapsed during race) |
|---|---|
| Race Start | November 21, 2013 1:37:11pm UTC |
| Race Finish | November 21, 2013 1:38:08pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. moudy (56.29 wpm) |
| Accuracy | 94.0% |
| 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. |