View Pit Stop page for race #511 by kimm10 — Ghost race
View profile for Kimberly (kimm10)
| Official speed | 71.04 wpm (57.77 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2014 4:43:17pm UTC |
| Race Finish | April 22, 2014 4:44:15pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. nirajkant (66.64 wpm) 3. johnkelly841@hotmail.com (58.55 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. |