View Pit Stop page for race #294 by cuzziedvorak — Ghost race
View profile for Cuzzie (cuzziedvorak)
| Official speed | 47.18 wpm (86.99 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2013 6:59:45pm UTC |
| Race Finish | January 9, 2013 7:01:12pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. hutch10809 (52.36 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. |