View Pit Stop page for race #2390 by jjbj — Ghost race
View profile for jacqueline (jjbj)
| Official speed | 56.27 wpm (72.93 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2012 9:06:33am UTC |
| Race Finish | February 25, 2012 9:07:46am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. varun100 (69.00 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. |