View Pit Stop page for race #60 by tati_alchueyr — Ghost race
View profile for Tatiana (tati_alchueyr)
| Official speed | 77.92 wpm (52.67 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2011 3:02:06am UTC |
| Race Finish | October 31, 2011 3:02:59am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. w00tgasm (100.87 wpm) 3. brianfong0416 (74.49 wpm) 4. virgofenix (71.54 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. |