View Pit Stop page for race #1344 by albertsonmitch — Ghost race
View profile for mitch (albertsonmitch)
| Official speed | 54.80 wpm (74.89 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2012 6:16:55pm UTC |
| Race Finish | March 20, 2012 6:18:10pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. mc_grady (68.08 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. |