View Pit Stop page for race #6685 by mark_j — Ghost race
View profile for Mark (mark_j)
| Official speed | 55.95 wpm (73.35 seconds elapsed during race) |
|---|---|
| Race Start | February 12, 2012 7:29:32am UTC |
| Race Finish | February 12, 2012 7:30:45am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. showhey0705 (72.40 wpm) 3. mizzark54 (55.46 wpm) |
| Accuracy | 88.0% |
| 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. |