View Pit Stop page for race #63 by laura_lola — Ghost race
View profile for Laura (laura_lola)
| Official speed | 56.68 wpm (72.41 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2014 4:18:20am UTC |
| Race Finish | June 9, 2014 4:19:33am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. mrchips (61.63 wpm) |
| Accuracy | 96.0% |
| 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. |