View Pit Stop page for race #754 by marilyn_lun — Ghost race
View profile for Marilyn (marilyn_lun)
| Official speed | 66.81 wpm (61.43 seconds elapsed during race) |
|---|---|
| Race Start | September 12, 2011 12:24:48pm UTC |
| Race Finish | September 12, 2011 12:25:49pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mossom (63.98 wpm) 3. teoalcola (59.71 wpm) 5. ghost15102009 (53.72 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. |