View Pit Stop page for race #739 by spreeleicora — Ghost race
View profile for Corinne (spreeleicora)
| Official speed | 60.14 wpm (68.24 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2011 3:32:22pm UTC |
| Race Finish | May 26, 2011 3:33:30pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. ajityahoo876 (58.14 wpm) |
| Accuracy | 91.0% |
| 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. |