View Pit Stop page for race #249 by arus — Ghost race
Official speed | 34.74 wpm (118.13 seconds elapsed during race) |
---|---|
Race Start | July 7, 2014 11:03:16pm UTC |
Race Finish | July 7, 2014 11:05:14pm UTC |
Outcome | No win (2 of 2) |
Opponents |
1. trastanechora (49.91 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. |