View Pit Stop page for race #5166 by alf_m — Ghost race
View profile for Alf Mikael (alf_m)
| Official speed | 90.37 wpm (45.41 seconds elapsed during race) |
|---|---|
| Race Start | July 23, 2011 11:46:17am UTC |
| Race Finish | July 23, 2011 11:47:02am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. axelr (76.87 wpm) |
| Accuracy | 98.0% |
| 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. |