View Pit Stop page for race #1586 by minhlucky — Ghost race
View profile for gold (minhlucky)
| Official speed | 58.83 wpm (69.76 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2012 3:49:24pm UTC |
| Race Finish | May 22, 2012 3:50:34pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. amirafridi (61.84 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. |