View Pit Stop page for race #223 by shafeek — Ghost race
View profile for ʇsɐɟ ɹǝdns (shafeek)
Official speed | 46.02 wpm (89.18 seconds elapsed during race) |
---|---|
Race Start | March 23, 2013 7:23:31am UTC |
Race Finish | March 23, 2013 7:25:00am UTC |
Outcome | No win (3 of 3) |
Opponents |
1. gouri (57.43 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. |