View Pit Stop page for race #1311 by torre1234 — Ghost race
View profile for Charles (torre1234)
| Official speed | 56.76 wpm (72.30 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2013 4:25:59pm UTC |
| Race Finish | July 29, 2013 4:27:11pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. dollabill_yo@yahoo.com (68.26 wpm) |
| Accuracy | 90.0% |
| 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. |