View Pit Stop page for race #1688 by dzsuzeppe — Ghost race
View profile for Peter (dzsuzeppe)
| Official speed | 50.15 wpm (81.83 seconds elapsed during race) |
|---|---|
| Race Start | November 7, 2012 5:41:51pm UTC |
| Race Finish | November 7, 2012 5:43:13pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. garltsagan (58.96 wpm) 2. eastwoodaussie (54.40 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. |