View Pit Stop page for race #1188 by mrswalin — Ghost race
View profile for Todd (mrswalin)
| Official speed | 58.79 wpm (69.81 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2013 1:20:21pm UTC |
| Race Finish | May 15, 2013 1:21:30pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. dirty_jake (63.01 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. |