View Pit Stop page for race #206 by roshia — Ghost race
View profile for Leimondu (roshia)
| Official speed | 48.88 wpm (83.96 seconds elapsed during race) |
|---|---|
| Race Start | February 22, 2013 4:55:01pm UTC |
| Race Finish | February 22, 2013 4:56:25pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jose_david_perez25@yahoo.com (44.11 wpm) 4. eamon_ (39.88 wpm) |
| Accuracy | 88.0% |
| 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. |