View Pit Stop page for race #2198 by luigi_moran — Ghost race
View profile for Luigi (luigi_moran)
Official speed | 52.41 wpm (78.31 seconds elapsed during race) |
---|---|
Race Start | March 2, 2014 10:51:04am UTC |
Race Finish | March 2, 2014 10:52:22am UTC |
Outcome | No win (4 of 5) |
Opponents |
2. someone16 (64.59 wpm) |
Accuracy | 85.0% |
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. |