View Pit Stop page for race #51 by grydholt — Ghost race
View profile for Jacob (grydholt)
| Official speed | 70.01 wpm (58.62 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2013 7:59:56pm UTC |
| Race Finish | May 11, 2013 8:00:54pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. generics (76.17 wpm) |
| Accuracy | 95.0% |
| 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. |