View Pit Stop page for race #600 by firozjehangir — Ghost race
View profile for Firoz (firozjehangir)
Official speed | 66.85 wpm (61.39 seconds elapsed during race) |
---|---|
Race Start | May 16, 2011 7:35:13am UTC |
Race Finish | May 16, 2011 7:36:14am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. perfecterror (73.27 wpm) 5. disclaimer37 (48.29 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. |