View Pit Stop page for race #1646 by mihiro — Ghost race
View profile for Mihiro (mihiro)
| Official speed | 64.48 wpm (63.65 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2012 2:05:48am UTC |
| Race Finish | September 26, 2012 2:06:51am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. oorebroo (77.13 wpm) |
| Accuracy | 96.0% |
| 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. |