View Pit Stop page for race #1232 by geoedmo — Ghost race
View profile for george (geoedmo)
| Official speed | 74.83 wpm (54.84 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2015 10:51:04pm UTC |
| Race Finish | March 20, 2015 10:51:58pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. yarkee (60.11 wpm) 4. tetramethod (49.57 wpm) |
| Accuracy | 89.0% |
| 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. |