View Pit Stop page for race #2013 by crbonilha — Ghost race
View profile for Cristhian (crbonilha)
Official speed | 80.10 wpm (51.24 seconds elapsed during race) |
---|---|
Race Start | June 18, 2014 7:21:32pm UTC |
Race Finish | June 18, 2014 7:22:23pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. mac13k (52.09 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. |