View Pit Stop page for race #1363 by pravar — Ghost race
View profile for pravar (pravar)
Official speed | 53.28 wpm (77.03 seconds elapsed during race) |
---|---|
Race Start | May 31, 2012 4:55:34pm UTC |
Race Finish | May 31, 2012 4:56:51pm UTC |
Outcome | No win (4 of 5) |
Opponents |
3. annasell (60.00 wpm) |
Accuracy | 94.0% |
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. |