View Pit Stop page for race #1650 by riccieri — Ghost race
View profile for Renato (riccieri)
Official speed | 77.31 wpm (53.09 seconds elapsed during race) |
---|---|
Race Start | December 21, 2012 1:49:34pm UTC |
Race Finish | December 21, 2012 1:50:28pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. vaighn (63.72 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. |