View Pit Stop page for race #303 by ryanbay — Ghost race
View profile for Ryan (ryanbay)
| Official speed | 44.35 wpm (92.54 seconds elapsed during race) |
|---|---|
| Race Start | December 30, 2013 9:09:14pm UTC |
| Race Finish | December 30, 2013 9:10:47pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. ricker (46.40 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. |