View Pit Stop page for race #361 by luthienmpl — Ghost race
View profile for MPL (luthienmpl)
| Official speed | 56.94 wpm (72.08 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2013 10:12:02pm UTC |
| Race Finish | September 5, 2013 10:13:14pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. triciag (63.55 wpm) |
| Accuracy | 94.0% |
| 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. |