View Pit Stop page for race #165 by tbrown_89 — Ghost race
View profile for tasha (tbrown_89)
| Official speed | 79.46 wpm (51.65 seconds elapsed during race) |
|---|---|
| Race Start | August 7, 2014 11:13:35am UTC |
| Race Finish | August 7, 2014 11:14:27am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. tuananhb94 (73.58 wpm) |
| Accuracy | 96.0% |
| 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. |