View Pit Stop page for race #15714 by johnkelly841@hotmail.com — Ghost race
View profile for john (johnkelly841@hotmail.com)
| Official speed | 58.55 wpm (70.09 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2014 4:43:17pm UTC |
| Race Finish | April 22, 2014 4:44:27pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. kimm10 (71.04 wpm) 2. nirajkant (66.64 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. |