View Pit Stop page for race #907 by bpoole00@gmail.com — Ghost race
View profile for Brett (bpoole00@gmail.com)
| Official speed | 71.21 wpm (57.63 seconds elapsed during race) |
|---|---|
| Race Start | October 3, 2014 6:49:37pm UTC |
| Race Finish | October 3, 2014 6:50:35pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. strider74 (55.80 wpm) 4. fieryhydra (52.36 wpm) |
| Accuracy | 96.0% |
| 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. |