View Pit Stop page for race #2413 by newkeys — Ghost race
View profile for Newkeys (newkeys)
| Official speed | 66.83 wpm (61.41 seconds elapsed during race) |
|---|---|
| Race Start | June 10, 2012 9:17:46pm UTC |
| Race Finish | June 10, 2012 9:18:47pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. johnkelly841@hotmail.com (43.41 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. |