View Pit Stop page for race #841 by explorest — Ghost race
View profile for explorer (explorest)
| Official speed | 58.86 wpm (69.72 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2013 10:02:01am UTC |
| Race Finish | April 20, 2013 10:03:11am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. quangduc199 (70.55 wpm) |
| Accuracy | 95.0% |
| 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. |