View Pit Stop page for race #60 by jaylc185 — Ghost race
View profile for majorpayne (jaylc185)
| Official speed | 96.00 wpm (42.75 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2012 7:58:39am UTC |
| Race Finish | May 11, 2012 7:59:21am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. pick6 (71.31 wpm) |
| Accuracy | 87.0% |
| 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. |