View Pit Stop page for race #2582 by odebonbon — Ghost race
View profile for Minh (odebonbon)
| Official speed | 92.69 wpm (44.28 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2013 8:44:01am UTC |
| Race Finish | May 19, 2013 8:44:45am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. pranav93 (67.35 wpm) 3. birchum2 (67.08 wpm) |
| Accuracy | 96.0% |
| 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. |