View Pit Stop page for race #2934 by benzgrl90 — Ghost race
View profile for Tina (benzgrl90)
| Official speed | 51.05 wpm (80.39 seconds elapsed during race) |
|---|---|
| Race Start | November 29, 2014 1:29:17pm UTC |
| Race Finish | November 29, 2014 1:30:38pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. c4lm (45.31 wpm) |
| Accuracy | 90.0% |
| 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. |