View Pit Stop page for race #1198 by cherrycream25 — Ghost race
View profile for katherine (cherrycream25)
| Official speed | 52.30 wpm (78.47 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2011 3:30:18am UTC |
| Race Finish | May 5, 2011 3:31:36am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. thatasianguy88 (61.95 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. |