View Pit Stop page for race #2700 by adase — Ghost race
View profile for adase11@yahoo.com (adase)
| Official speed | 62.58 wpm (65.58 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2012 2:57:23pm UTC |
| Race Finish | August 10, 2012 2:58:28pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. mateuszzawisza (69.19 wpm) |
| Accuracy | 97.0% |
| 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. |