View Pit Stop page for race #1001 by thuxinhphan89@gmail.com — Ghost race
View profile for Xinh (thuxinhphan89@gmail.com)
| Official speed | 39.58 wpm (103.69 seconds elapsed during race) |
|---|---|
| Race Start | December 30, 2012 10:56:49am UTC |
| Race Finish | December 30, 2012 10:58:33am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. raburt (46.28 wpm) |
| Accuracy | 95.0% |
| 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. |