View Pit Stop page for race #622 by jcamann — Ghost race
View profile for janer (jcamann)
| Official speed | 81.87 wpm (50.13 seconds elapsed during race) |
|---|---|
| Race Start | August 22, 2011 1:26:22pm UTC |
| Race Finish | August 22, 2011 1:27:12pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. noctua (77.95 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. |