View Pit Stop page for race #1383 by emilydanielle2013 — Ghost race
View profile for Emily (emilydanielle2013)
| Official speed | 55.82 wpm (73.52 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2012 6:06:38pm UTC |
| Race Finish | May 2, 2012 6:07:51pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. dreamofsleeping (68.39 wpm) |
| Accuracy | 89.0% |
| 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. |