View Pit Stop page for race #70638 by dufour — Ghost race
View profile for DUFOUR (dufour)
| Official speed | 89.54 wpm (45.83 seconds elapsed during race) |
|---|---|
| Race Start | June 3, 2011 3:13:47pm UTC |
| Race Finish | June 3, 2011 3:14:33pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. justinjustbeatyou1 (55.79 wpm) |
| Accuracy | 97.0% |
| 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. |