View Pit Stop page for race #56 by bettybop — Ghost race
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| Official speed | 23.23 wpm (176.67 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2012 4:43:17pm UTC |
| Race Finish | June 29, 2012 4:46:14pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. tai230 (36.96 wpm) |
| Accuracy | 90.0% |
| 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. |