View Pit Stop page for race #3660 by vvjames — Ghost race
View profile for James (vvjames)
| Official speed | 75.83 wpm (54.12 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2014 7:23:35am UTC |
| Race Finish | May 25, 2014 7:24:29am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. sakura1987 (49.34 wpm) |
| Accuracy | 96.0% |
| 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. |