View Pit Stop page for race #1275 by asanch5169 — Ghost race
View profile for Nahuatl_19650 (asanch5169)
Official speed | 72.66 wpm (56.48 seconds elapsed during race) |
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Race Start | April 11, 2013 7:35:49pm UTC |
Race Finish | April 11, 2013 7:36:45pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. macguir (79.39 wpm) 2. kangarrou (73.85 wpm) |
Accuracy | 91.0% |
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. |