View Pit Stop page for race #1322 by michelle71115 — Ghost race
View profile for Michelle (michelle71115)
| Official speed | 94.86 wpm (43.26 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2014 7:30:21pm UTC |
| Race Finish | May 29, 2014 7:31:05pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. nomak (118.47 wpm) |
| Accuracy | 98.0% |
| 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. |