View Pit Stop page for race #957 by canibanoglu — Ghost race
View profile for Can (canibanoglu)
Official speed | 86.35 wpm (47.53 seconds elapsed during race) |
---|---|
Race Start | January 20, 2014 8:55:54pm UTC |
Race Finish | January 20, 2014 8:56:41pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. mrtempo (81.25 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. |