View Pit Stop page for race #292 by zack1220 — Ghost race
View profile for Zachary (zack1220)
| Official speed | 70.99 wpm (57.81 seconds elapsed during race) |
|---|---|
| Race Start | November 23, 2012 3:51:56am UTC |
| Race Finish | November 23, 2012 3:52:54am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. snillor999 (55.75 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. |