View Pit Stop page for race #1242 by shawn04_2009 — Ghost race
View profile for Shawn04 (shawn04_2009)
| Official speed | 73.96 wpm (55.49 seconds elapsed during race) |
|---|---|
| Race Start | February 29, 2012 4:58:37am UTC |
| Race Finish | February 29, 2012 4:59:33am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. shikio (67.00 wpm) |
| Accuracy | 90.0% |
| 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. |