View Pit Stop page for race #233 by annasell — Ghost race
View profile for Anna (annasell)
| Official speed | 60.00 wpm (68.40 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2012 4:55:34pm UTC |
| Race Finish | May 31, 2012 4:56:42pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. pravar (53.28 wpm) |
| Accuracy | 95.0% |
| 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. |