View Pit Stop page for race #566 by joliver0911 — Ghost race
View profile for Joy (joliver0911)
| Official speed | 120.80 wpm (33.97 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2011 6:11:25pm UTC |
| Race Finish | October 24, 2011 6:11:58pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. vdanger (96.84 wpm) 4. andresnavarro (81.08 wpm) |
| Accuracy | 99.0% |
| 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. |