View Pit Stop page for race #1750 by jenooi — Ghost race
View profile for jenooi (jenooi)
| Official speed | 63.98 wpm (64.14 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2011 2:28:34pm UTC |
| Race Finish | September 1, 2011 2:29:39pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. huonga3tcv (71.82 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. |