View Pit Stop page for race #543 by perokema — Ghost race
View profile for Peter (perokema)
Official speed | 69.50 wpm (59.05 seconds elapsed during race) |
---|---|
Race Start | January 12, 2013 1:25:00pm UTC |
Race Finish | January 12, 2013 1:25:59pm UTC |
Outcome | Win (1 of 3) |
Opponents |
3. murali125 (49.92 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. |