View Pit Stop page for race #1819 by lukedude123 — Ghost race
View profile for Luke (lukedude123)
Official speed | 66.63 wpm (61.59 seconds elapsed during race) |
---|---|
Race Start | August 30, 2014 9:26:53pm UTC |
Race Finish | August 30, 2014 9:27:54pm UTC |
Outcome | No win (2 of 2) |
Opponents |
1. rollieann (83.61 wpm) |
Accuracy | 86.0% |
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. |