View Pit Stop page for race #315 by moditb20@gmail.com — Ghost race
View profile for ModitB (moditb20@gmail.com)
| Official speed | 37.23 wpm (110.23 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2013 5:03:39pm UTC |
| Race Finish | December 2, 2013 5:05:29pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. bgblokjny (44.14 wpm) |
| Accuracy | 89.0% |
| 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. |