View Pit Stop page for race #6909 by hotdogkc — Ghost race
View profile for KC (hotdogkc)
| Official speed | 72.78 wpm (56.39 seconds elapsed during race) |
|---|---|
| Race Start | September 8, 2012 8:38:25pm UTC |
| Race Finish | September 8, 2012 8:39:22pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. unelunebleu (72.42 wpm) |
| Accuracy | 90.0% |
| 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. |