View Pit Stop page for race #1125 by dalouis77 — Ghost race
View profile for dalouis77 (dalouis77)
| Official speed | 59.56 wpm (68.91 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2013 8:36:32pm UTC |
| Race Finish | March 21, 2013 8:37:41pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
5. jose_david_perez25@yahoo.com (46.30 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. |