View Pit Stop page for race #1519 by raint — Ghost race
View profile for Andris (raint)
| Official speed | 70.03 wpm (58.60 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2013 12:45:36pm UTC |
| Race Finish | October 25, 2013 12:46:35pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
5. gailrickman@yahoo.com (42.67 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. |