View Pit Stop page for race #3218 by wharup — Ghost race
View profile for wharup (wharup)
| Official speed | 75.64 wpm (54.26 seconds elapsed during race) |
|---|---|
| Race Start | November 19, 2013 11:28:49pm UTC |
| Race Finish | November 19, 2013 11:29:44pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jay_racer (75.03 wpm) |
| Accuracy | 99.0% |
| 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. |