View Pit Stop page for race #1647 by pawiboy36 — Ghost race
View profile for Pawi (pawiboy36)
| Official speed | 89.82 wpm (45.69 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2011 10:32:00am UTC |
| Race Finish | September 22, 2011 10:32:46am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. ivke (72.02 wpm) 3. epytotorp09 (68.26 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. |