View Pit Stop page for race #11 by j_rider — Ghost race
View profile for Michael (j_rider)
| Official speed | 51.57 wpm (79.58 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2013 7:03:43pm UTC |
| Race Finish | September 19, 2013 7:05:03pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. amani7 (40.23 wpm) |
| Accuracy | 77.0% |
| 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. |