View Pit Stop page for race #1750 by sedorman — Ghost race
View profile for Suzanne (sedorman)
| Official speed | 65.07 wpm (63.07 seconds elapsed during race) |
|---|---|
| Race Start | December 25, 2012 4:30:45am UTC |
| Race Finish | December 25, 2012 4:31:48am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. nyny (54.24 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. |