View Pit Stop page for race #1444 by kangarrou — Ghost race
View profile for asdf (kangarrou)
Official speed | 73.85 wpm (55.57 seconds elapsed during race) |
---|---|
Race Start | April 11, 2013 7:35:49pm UTC |
Race Finish | April 11, 2013 7:36:44pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. macguir (79.39 wpm) 3. asanch5169 (72.66 wpm) |
Accuracy | 98.0% |
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. |