View Pit Stop page for race #64 by bpoole00@gmail.com — Ghost race
View profile for Brett (bpoole00@gmail.com)
| Official speed | 48.54 wpm (84.55 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2014 4:41:35am UTC |
| Race Finish | April 14, 2014 4:43:00am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. sirkarma (57.07 wpm) 4. yello_downunder (43.68 wpm) |
| Accuracy | 94.0% |
| 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. |