View Pit Stop page for race #69 by fer_nando — Ghost race
View profile for Fer (fer_nando)
| Official speed | 83.80 wpm (48.97 seconds elapsed during race) |
|---|---|
| Race Start | September 30, 2013 9:05:39pm UTC |
| Race Finish | September 30, 2013 9:06:28pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. angie10410 (76.00 wpm) |
| Accuracy | 92.0% |
| 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. |