View Pit Stop page for race #13047 by gailrickman@yahoo.com — Ghost race
View profile for Gail (gailrickman@yahoo.com)
| Official speed | 56.85 wpm (72.19 seconds elapsed during race) |
|---|---|
| Race Start | December 28, 2013 3:28:56pm UTC |
| Race Finish | December 28, 2013 3:30:08pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. udaychaitanya (43.00 wpm) |
| Accuracy | 91.0% |
| 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. |