View Pit Stop page for race #8153 by er8852852 — Ghost race
View profile for guest (er8852852)
| Official speed | 93.62 wpm (43.84 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2013 2:38:11pm UTC |
| Race Finish | March 31, 2013 2:38:55pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. simone79 (78.46 wpm) 3. greti (72.34 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. |