View Pit Stop page for race #448 by greecetina — Ghost race
View profile for greecetina (greecetina)
| Official speed | 66.33 wpm (61.87 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2012 9:02:34pm UTC |
| Race Finish | June 25, 2012 9:03:36pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. jack90001 (82.58 wpm) |
| Accuracy | 98.0% |
| 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. |