View Pit Stop page for race #2330 by vitaly77 — Ghost race
View profile for Vitaly (vitaly77)
| Official speed | 47.25 wpm (86.86 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2013 8:23:22am UTC |
| Race Finish | April 11, 2013 8:24:49am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. darrencst (83.59 wpm) 2. mark_j (58.16 wpm) |
| Accuracy | 91.0% |
| 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. |