View Pit Stop page for race #2071 by macguir — Ghost race
View profile for Macguir (macguir)
| Official speed | 79.39 wpm (51.69 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2013 7:35:49pm UTC |
| Race Finish | April 11, 2013 7:36:40pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. kangarrou (73.85 wpm) 3. asanch5169 (72.66 wpm) |
| Accuracy | 98.0% |
| 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. |