View Pit Stop page for race #741 by ingatz007 — Ghost race
View profile for mark dionisio (ingatz007)
| Official speed | 50.98 wpm (80.50 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2012 8:58:13am UTC |
| Race Finish | January 9, 2012 8:59:34am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. nhs89 (41.10 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. |