View Pit Stop page for race #4680 by grey2 — Ghost race
Official speed | 80.35 wpm (51.08 seconds elapsed during race) |
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Race Start | January 9, 2014 7:27:10pm UTC |
Race Finish | January 9, 2014 7:28:01pm UTC |
Outcome | No win (3 of 4) |
Opponents |
2. nickymillz (86.22 wpm) |
Accuracy | 97.0% |
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. |