View Pit Stop page for race #8 by isabelchen — Ghost race
View profile for Isabel (isabelchen)
| Official speed | 57.43 wpm (71.46 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2011 2:11:43pm UTC |
| Race Finish | September 15, 2011 2:12:55pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. vuvuzella (56.88 wpm) |
| Accuracy | 93.0% |
| 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. |