View Pit Stop page for race #3588 by kc4tennis — Ghost race
View profile for Kevin (kc4tennis)
| Official speed | 43.31 wpm (94.76 seconds elapsed during race) |
|---|---|
| Race Start | June 20, 2013 11:48:48pm UTC |
| Race Finish | June 20, 2013 11:50:23pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. frunze (55.60 wpm) |
| Accuracy | 99.0% |
| 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. |