View Pit Stop page for race #2104 by nuwan6 — Ghost race
View profile for Nuwan (nuwan6)
| Official speed | 57.15 wpm (71.81 seconds elapsed during race) |
|---|---|
| Race Start | November 4, 2012 2:00:47pm UTC |
| Race Finish | November 4, 2012 2:01:59pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. lagidigu (79.62 wpm) 3. ajgad (59.31 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. |