View Pit Stop page for race #87 by mary199314 — Ghost race
View profile for Mary (mary199314)
| Official speed | 39.71 wpm (103.35 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2011 1:12:40am UTC |
| Race Finish | May 18, 2011 1:14:23am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. sokkhai@hotmail.com (47.30 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. |