View Pit Stop page for race #1891 by lberton8 — Ghost race
View profile for Laura (lberton8)
| Official speed | 76.46 wpm (53.68 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2011 12:27:02am UTC |
| Race Finish | June 27, 2011 12:27:56am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. btoy (79.64 wpm) 3. sublerqwertypractice (67.63 wpm) |
| Accuracy | 97.0% |
| 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. |