View Pit Stop page for race #23 by emzoumpo — Ghost race
View profile for Emmanouil (emzoumpo)
Official speed | 80.07 wpm (51.26 seconds elapsed during race) |
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Race Start | February 24, 2015 6:03:54pm UTC |
Race Finish | February 24, 2015 6:04:46pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. gzip1 (61.20 wpm) 3. duniltmg1 (55.62 wpm) 4. eajohnson2@live.com (51.97 wpm) |
Accuracy | 93.0% |
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. |