View Pit Stop page for race #1179 by john_acumen — Ghost race
View profile for John (john_acumen)
| Official speed | 68.52 wpm (59.89 seconds elapsed during race) |
|---|---|
| Race Start | November 30, 2011 4:13:27pm UTC |
| Race Finish | November 30, 2011 4:14:27pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. danakirsean (57.02 wpm) |
| Accuracy | 93.0% |
| 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. |