View Pit Stop page for race #174 by amh1499 — Ghost race
View profile for Alex (amh1499)
| Official speed | 56.96 wpm (72.05 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2014 7:26:25pm UTC |
| Race Finish | January 24, 2014 7:27:37pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
5. bacchus_d (47.06 wpm) |
| Accuracy | 92.0% |
| 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. |