View Pit Stop page for race #3464 by geo1960 — Ghost race
View profile for gwendolyn (geo1960)
| Official speed | 49.85 wpm (82.33 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2013 6:24:06pm UTC |
| Race Finish | January 9, 2013 6:25:28pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. mamal (39.38 wpm) |
| Accuracy | 99.0% |
| 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. |