View Pit Stop page for race #571 by acarrilho — Ghost race
View profile for Andre (acarrilho)
| Official speed | 63.41 wpm (64.72 seconds elapsed during race) |
|---|---|
| Race Start | August 8, 2011 4:41:21pm UTC |
| Race Finish | August 8, 2011 4:42:25pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. alf_m (74.29 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. |