View Pit Stop page for race #6 by atid — Ghost race
View profile for astrid (atid)
Official speed | 58.00 wpm (70.76 seconds elapsed during race) |
---|---|
Race Start | July 5, 2011 7:27:22am UTC |
Race Finish | July 5, 2011 7:28:33am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. xuanlam211 (58.58 wpm) |
Accuracy | 92.0% |
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. |