View Pit Stop page for race #107 by alfonsosalazarjt — Ghost race
View profile for alfonso (alfonsosalazarjt)
| Official speed | 30.88 wpm (132.90 seconds elapsed during race) |
|---|---|
| Race Start | July 30, 2013 5:15:03am UTC |
| Race Finish | July 30, 2013 5:17:16am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. mani7246 (35.74 wpm) |
| Accuracy | 85.0% |
| 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. |