View Pit Stop page for race #733 by maxi — Ghost race
Official speed | 59.53 wpm (68.94 seconds elapsed during race) |
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Race Start | July 14, 2014 8:30:33pm UTC |
Race Finish | July 14, 2014 8:31:42pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. eajohnson2@live.com (73.02 wpm) |
Accuracy | 97.0% |
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. |