View Pit Stop page for race #1174 by amy123 — Ghost race
Official speed | 83.70 wpm (49.03 seconds elapsed during race) |
---|---|
Race Start | September 18, 2013 3:46:38am UTC |
Race Finish | September 18, 2013 3:47:27am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. baezilisk (78.88 wpm) 3. djpace (76.58 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. |