View Pit Stop page for race #227 by puflines — Ghost race
View profile for Fran (puflines)
| Official speed | 46.71 wpm (87.86 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2013 12:09:32pm UTC |
| Race Finish | May 16, 2013 12:11:00pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. mike1295 (68.93 wpm) 3. dzimmy (61.95 wpm) |
| Accuracy | 97.0% |
| 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. |