View Pit Stop page for race #60 by dzimmy — Ghost race
View profile for DZimmy (dzimmy)
| Official speed | 61.95 wpm (66.25 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2013 12:09:32pm UTC |
| Race Finish | May 16, 2013 12:10:38pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. mike1295 (68.93 wpm) 5. puflines (46.71 wpm) |
| Accuracy | 94.0% |
| 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. |