View Pit Stop page for race #111 by twhite90 — Ghost race
View profile for Tanner (twhite90)
| Official speed | 74.06 wpm (55.41 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2014 3:10:05pm UTC |
| Race Finish | February 17, 2014 3:11:00pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. bvesey77 (77.21 wpm) |
| Accuracy | 96.0% |
| 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. |