View Pit Stop page for race #29 by mojirider — Ghost race
View profile for Moji (mojirider)
Official speed | 38.27 wpm (107.24 seconds elapsed during race) |
---|---|
Race Start | November 17, 2013 6:24:07pm UTC |
Race Finish | November 17, 2013 6:25:55pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. fta_boy (43.86 wpm) |
Accuracy | 87.0% |
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. |