View Pit Stop page for race #5 by dals — Ghost race
Official speed | 57.60 wpm (71.25 seconds elapsed during race) |
---|---|
Race Start | December 11, 2012 9:46:53am UTC |
Race Finish | December 11, 2012 9:48:04am UTC |
Outcome | No win (2 of 10) |
Opponents |
1. freddydoo (58.96 wpm) 3. jungelberg (55.49 wpm) |
Accuracy | 91.0% |
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. |