View Pit Stop page for race #4091 by maryjiao — Ghost race
View profile for Mary (maryjiao)
| Official speed | 62.01 wpm (66.18 seconds elapsed during race) |
|---|---|
| Race Start | December 21, 2013 7:57:21pm UTC |
| Race Finish | December 21, 2013 7:58:27pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. wdk5013 (70.57 wpm) |
| Accuracy | 97.0% |
| 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. |