View Pit Stop page for race #385 by aatwood — Ghost race
View profile for Alex (aatwood)
Official speed | 53.58 wpm (76.60 seconds elapsed during race) |
---|---|
Race Start | August 9, 2011 4:27:31pm UTC |
Race Finish | August 9, 2011 4:28:47pm UTC |
Outcome | No win (2 of 2) |
Opponents |
1. burnotice23 (71.21 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. |