View Pit Stop page for race #21 by reaksa.karona@gmail.com — Ghost race
View profile for reaksa (reaksa.karona@gmail.com)
| Official speed | 60.48 wpm (67.86 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2014 5:34:01am UTC |
| Race Finish | July 15, 2014 5:35:09am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. kewal4ever (59.42 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. |