View Pit Stop page for race #1048 by diianeira — Ghost race
View profile for diianeira (diianeira)
Official speed | 70.12 wpm (58.53 seconds elapsed during race) |
---|---|
Race Start | April 30, 2014 4:18:20pm UTC |
Race Finish | April 30, 2014 4:19:19pm UTC |
Outcome | No win (2 of 5) |
Opponents |
3. musketeer (63.23 wpm) |
Accuracy | 95.0% |
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. |