View Pit Stop page for race #650 by pauldh — Ghost race
View profile for Paul (pauldh)
Official speed | 84.09 wpm (48.80 seconds elapsed during race) |
---|---|
Race Start | June 15, 2011 9:42:34am UTC |
Race Finish | June 15, 2011 9:43:23am UTC |
Outcome | Win (1 of 3) |
Opponents |
3. chung223 (74.76 wpm) |
Accuracy | 95.0% |
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. |