View Pit Stop page for race #1237 by patcm — Ghost race
View profile for Pavel (patcm)
| Official speed | 68.64 wpm (59.79 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2011 8:21:38pm UTC |
| Race Finish | June 7, 2011 8:22:38pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. jessicafore (80.83 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. |