View Pit Stop page for race #435 by m_z_f — Ghost race
| Official speed | 53.66 wpm (76.48 seconds elapsed during race) |
|---|---|
| Race Start | December 15, 2013 10:16:11am UTC |
| Race Finish | December 15, 2013 10:17:28am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. suettt (57.42 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. |