View Pit Stop page for race #4435 by themusicofsound — Ghost race
View profile for Michael (themusicofsound)
| Official speed | 71.46 wpm (57.43 seconds elapsed during race) |
|---|---|
| Race Start | November 18, 2013 10:39:42pm UTC |
| Race Finish | November 18, 2013 10:40:39pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
5. diload (57.34 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. |