View Pit Stop page for race #29 by crzy — Ghost race
Official speed | 72.15 wpm (56.88 seconds elapsed during race) |
---|---|
Race Start | October 26, 2012 6:19:17am UTC |
Race Finish | October 26, 2012 6:20:14am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. inbloom (76.86 wpm) |
Accuracy | 93.0% |
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. |