View Pit Stop page for race #1532 by sammie2223 — Ghost race
View profile for Samantha (sammie2223)
| Official speed | 72.17 wpm (56.87 seconds elapsed during race) |
|---|---|
| Race Start | December 30, 2012 10:23:22pm UTC |
| Race Finish | December 30, 2012 10:24:19pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. yanessa (53.70 wpm) |
| Accuracy | 96.0% |
| 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. |