View Pit Stop page for race #1470 by dthores1 — Ghost race
View profile for Dan (dthores1)
Official speed | 77.46 wpm (52.98 seconds elapsed during race) |
---|---|
Race Start | April 8, 2013 1:00:32am UTC |
Race Finish | April 8, 2013 1:01:25am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. soradogoof (68.27 wpm) |
Accuracy | 95.0% |
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. |