View Pit Stop page for race #531 by spiros — Ghost race
View profile for spiros (spiros)
| Official speed | 52.77 wpm (77.77 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2014 2:14:15pm UTC |
| Race Finish | March 28, 2014 2:15:33pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mike777 (51.92 wpm) |
| Accuracy | 98.0% |
| 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. |