View Pit Stop page for race #182 by tomw6272003 — Ghost race
View profile for tom (tomw6272003)
| Official speed | 94.42 wpm (43.47 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2014 5:31:00pm UTC |
| Race Finish | August 25, 2014 5:31:44pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. andrew2014 (111.82 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. |