View Pit Stop page for race #1168 by limotako1 — Ghost race
View profile for Jayson (limotako1)
| Official speed | 45.87 wpm (89.47 seconds elapsed during race) |
|---|---|
| Race Start | July 11, 2011 9:11:37am UTC |
| Race Finish | July 11, 2011 9:13:07am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. reyjune2011 (40.72 wpm) |
| Accuracy | 88.0% |
| 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. |