View Pit Stop page for race #1377 by smarlie — Ghost race
View profile for Smarlie (smarlie)
| Official speed | 65.46 wpm (62.69 seconds elapsed during race) |
|---|---|
| Race Start | November 4, 2012 6:56:06pm UTC |
| Race Finish | November 4, 2012 6:57:09pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. metalmesiah13 (62.94 wpm) |
| Accuracy | 97.0% |
| 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. |