View Pit Stop page for race #753 by hasif — Ghost race
| Official speed | 42.81 wpm (95.87 seconds elapsed during race) |
|---|---|
| Race Start | November 4, 2011 7:25:39pm UTC |
| Race Finish | November 4, 2011 7:27:15pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. jonpwn1 (43.77 wpm) |
| Accuracy | 95.0% |
| 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. |