View Pit Stop page for race #11 by qwestfinder — Ghost race
View profile for Cam (qwestfinder)
| Official speed | 69.51 wpm (59.04 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2014 10:38:44pm UTC |
| Race Finish | March 29, 2014 10:39:43pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. indyanajoana (48.93 wpm) |
| Accuracy | 97.0% |
| 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. |