View Pit Stop page for race #309 by nanerkins — Ghost race
View profile for Ana (nanerkins)
| Official speed | 77.25 wpm (53.13 seconds elapsed during race) |
|---|---|
| Race Start | August 18, 2011 6:06:50pm UTC |
| Race Finish | August 18, 2011 6:07:43pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. sixty (102.30 wpm) 3. dj_e (86.16 wpm) |
| Accuracy | 91.0% |
| 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. |