View Pit Stop page for race #8957 by sasbh2 — Ghost race
View profile for sarah (sasbh2)
| Official speed | 82.30 wpm (49.87 seconds elapsed during race) |
|---|---|
| Race Start | November 6, 2013 10:23:17am UTC |
| Race Finish | November 6, 2013 10:24:07am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. jay_racer (79.90 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. |