View Pit Stop page for race #174 by triciag — Ghost race
View profile for Tricia (triciag)
| Official speed | 63.55 wpm (64.58 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2013 10:12:02pm UTC |
| Race Finish | September 5, 2013 10:13:07pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. luthienmpl (56.94 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. |