View Pit Stop page for race #20 by alivkrempeng — Ghost race
View profile for AlivKrempeng (alivkrempeng)
| Official speed | 50.10 wpm (81.92 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2012 1:56:28pm UTC |
| Race Finish | January 5, 2012 1:57:50pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. nminhpg (35.99 wpm) |
| Accuracy | 96.0% |
| 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. |