View Pit Stop page for race #1107 by m_rap — Ghost race
Official speed | 64.01 wpm (64.12 seconds elapsed during race) |
---|---|
Race Start | September 6, 2013 1:38:38pm UTC |
Race Finish | September 6, 2013 1:39:43pm UTC |
Outcome | Win (1 of 5) |
Opponents |
4. nikkad4 (47.97 wpm) |
Accuracy | 97.0% |
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. |