View Pit Stop page for race #45 by andersmarka — Ghost race
View profile for Anders (andersmarka)
| Official speed | 48.58 wpm (84.48 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2012 11:02:05pm UTC |
| Race Finish | September 28, 2012 11:03:29pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. jerome.mcdonald44@yahoo.com (40.01 wpm) |
| Accuracy | 98.0% |
| 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. |