View Pit Stop page for race #73 by flyingredturtle — Ghost race
View profile for Matt (flyingredturtle)
| Official speed | 63.14 wpm (65.00 seconds elapsed during race) |
|---|---|
| Race Start | December 14, 2012 12:39:55am UTC |
| Race Finish | December 14, 2012 12:41:00am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. aidan_ (75.81 wpm) 4. yvonnen (62.34 wpm) |
| Accuracy | 92.0% |
| 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. |