View Pit Stop page for race #426 by babloo196 — Ghost race
View profile for Mahi Pal (babloo196)
| Official speed | 41.29 wpm (99.39 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2012 9:36:35am UTC |
| Race Finish | May 7, 2012 9:38:14am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. tsogtbayarbox (24.48 wpm) |
| Accuracy | 89.0% |
| 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. |