View Pit Stop page for race #27 by bubbletrouble94 — Ghost race
View profile for jonathan (bubbletrouble94)
| Official speed | 50.83 wpm (80.74 seconds elapsed during race) |
|---|---|
| Race Start | November 21, 2013 2:33:53pm UTC |
| Race Finish | November 21, 2013 2:35:14pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. hemantbittu (56.93 wpm) |
| Accuracy | 94.0% |
| 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. |