View Pit Stop page for race #322 by jerome.mcdonald44@yahoo.com — Ghost race
View profile for Jerome (jerome.mcdonald44@yahoo.com)
| Official speed | 40.01 wpm (102.57 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2012 11:02:05pm UTC |
| Race Finish | September 28, 2012 11:03:47pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. andersmarka (48.58 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. |