View Pit Stop page for race #269 by saumin — Ghost race
View profile for Saumin (saumin)
| Official speed | 62.59 wpm (65.57 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2012 8:57:18am UTC |
| Race Finish | June 6, 2012 8:58:24am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. mohsink988 (54.03 wpm) 5. mehulmacwan (46.46 wpm) |
| Accuracy | 84.0% |
| 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. |