View Pit Stop page for race #71 by solovelychelle — Ghost race
View profile for Chelle (solovelychelle)
| Official speed | 75.48 wpm (54.37 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2012 11:32:37am UTC |
| Race Finish | March 14, 2012 11:33:31am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. winx (63.78 wpm) |
| Accuracy | 99.0% |
| 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. |