View Pit Stop page for race #2628 by merlin45908 — Ghost race
View profile for john (merlin45908)
| Official speed | 77.51 wpm (52.95 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2012 11:40:46pm UTC |
| Race Finish | January 27, 2012 11:41:39pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. yarly (85.99 wpm) 3. jvanderzee (75.00 wpm) |
| Accuracy | 98.0% |
| 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. |