View Pit Stop page for race #14 by willow_ash — Ghost race
View profile for willow (willow_ash)
| Official speed | 31.97 wpm (128.37 seconds elapsed during race) |
|---|---|
| Race Start | April 12, 2013 7:10:50am UTC |
| Race Finish | April 12, 2013 7:12:58am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. spring03258 (31.01 wpm) |
| Accuracy | 90.0% |
| 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. |