View Pit Stop page for race #1153 by krazy_007 — Ghost race
View profile for KraZy (krazy_007)
Official speed | 73.24 wpm (56.04 seconds elapsed during race) |
---|---|
Race Start | October 29, 2014 1:43:10pm UTC |
Race Finish | October 29, 2014 1:44:06pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. raisone (59.24 wpm) |
Accuracy | 98.0% |
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. |