View Pit Stop page for race #353 by phoool — Ghost race
View profile for Paul (phoool)
| Official speed | 81.14 wpm (50.58 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2013 12:40:04pm UTC |
| Race Finish | January 19, 2013 12:40:55pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. thekreator42 (74.55 wpm) 3. quangduc199 (70.48 wpm) |
| Accuracy | 92.0% |
| 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. |