View Pit Stop page for race #51 by aramt — Ghost race
| Official speed | 66.91 wpm (61.34 seconds elapsed during race) |
|---|---|
| Race Start | June 15, 2013 10:03:45am UTC |
| Race Finish | June 15, 2013 10:04:47am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. siggi84 (72.17 wpm) 4. bwarkee (51.67 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. |