View Pit Stop page for race #155 by entreri47 — Ghost race
View profile for DP (entreri47)
| Official speed | 73.86 wpm (55.56 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2012 2:18:25am UTC |
| Race Finish | November 5, 2012 2:19:20am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jerrylee1157 (71.64 wpm) |
| Accuracy | 93.0% |
| 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. |