View Pit Stop page for race #936 by milanff — Ghost race
View profile for milan (milanff)
| Official speed | 51.75 wpm (79.30 seconds elapsed during race) |
|---|---|
| Race Start | June 8, 2012 7:59:57am UTC |
| Race Finish | June 8, 2012 8:01:17am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. dipaksm (45.91 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. |