View Pit Stop page for race #6980 by thomas70 — Ghost race
View profile for Thomas (thomas70)
| Official speed | 53.39 wpm (76.87 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2014 11:50:37am UTC |
| Race Finish | June 5, 2014 11:51:54am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. luke_suster (66.36 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. |