View Pit Stop page for race #370 by nalin0079 — Ghost race
View profile for Nalin (nalin0079)
| Official speed | 52.44 wpm (78.26 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2014 7:19:36am UTC |
| Race Finish | May 1, 2014 7:20:54am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. bebiblush (50.70 wpm) |
| Accuracy | 94.0% |
| 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. |