View Pit Stop page for race #1121 by archangel615 — Ghost race
View profile for Juan (archangel615)
Official speed | 62.78 wpm (65.37 seconds elapsed during race) |
---|---|
Race Start | October 27, 2012 2:10:40pm UTC |
Race Finish | October 27, 2012 2:11:46pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. vulpix2507 (61.22 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. |