View Pit Stop page for race #28 by tinle1307 — Ghost race
View profile for a (tinle1307)
| Official speed | 55.03 wpm (74.58 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2012 7:33:43am UTC |
| Race Finish | January 3, 2012 7:34:57am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. aman123 (47.35 wpm) |
| Accuracy | 87.0% |
| 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. |