View Pit Stop page for race #239 by markdavis — Ghost race
View profile for mark (markdavis)
| Official speed | 61.04 wpm (67.23 seconds elapsed during race) |
|---|---|
| Race Start | June 2, 2011 8:03:07am UTC |
| Race Finish | June 2, 2011 8:04:15am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. alf_m (62.75 wpm) 5. oanhnguyen89 (56.76 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. |