View Pit Stop page for race #105 by mitchell_schultz — Ghost race
View profile for flip (mitchell_schultz)
| Official speed | 77.77 wpm (52.77 seconds elapsed during race) |
|---|---|
| Race Start | May 10, 2011 3:42:14pm UTC |
| Race Finish | May 10, 2011 3:43:06pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. reale (73.85 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. |