View Pit Stop page for race #2107 by tolgss — Ghost race
View profile for tolgss (tolgss)
| Official speed | 96.11 wpm (42.70 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2012 10:09:49am UTC |
| Race Finish | July 7, 2012 10:10:31am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. meganchua (68.84 wpm) |
| Accuracy | 94.0% |
| 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. |