View Pit Stop page for race #2204 by slalomwondergirl — Ghost race
View profile for Jane (slalomwondergirl)
| Official speed | 67.17 wpm (61.10 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2013 9:56:21pm UTC |
| Race Finish | November 1, 2013 9:57:22pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. mgamble (62.90 wpm) |
| Accuracy | 88.0% |
| 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. |