View Pit Stop page for race #1 by hansen017 — Ghost race
View profile for Hansen (hansen017)
| Official speed | 68.14 wpm (60.23 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2014 7:38:41am UTC |
| Race Finish | January 27, 2014 7:39:41am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. vivek6055 (42.06 wpm) |
| Accuracy | 93.0% |
| 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. |