View Pit Stop page for race #1636 by arindam26 — Ghost race
View profile for SOAD (arindam26)
| Official speed | 72.25 wpm (56.80 seconds elapsed during race) |
|---|---|
| Race Start | December 4, 2012 7:44:27am UTC |
| Race Finish | December 4, 2012 7:45:24am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. perlman (75.77 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. |