View Pit Stop page for race #1319 by wyldeman99 — Ghost race
View profile for wyldeman99 (wyldeman99)
| Official speed | 52.39 wpm (78.34 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2011 3:47:39am UTC |
| Race Finish | May 30, 2011 3:48:57am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. tamas (86.28 wpm) 2. watdapak (56.94 wpm) |
| Accuracy | 92.0% |
| 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. |