View Pit Stop page for race #1325 by teamxbladez — Ghost race
View profile for Anthony (teamxbladez)
| Official speed | 57.45 wpm (71.44 seconds elapsed during race) |
|---|---|
| Race Start | October 19, 2011 10:42:22am UTC |
| Race Finish | October 19, 2011 10:43:33am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. kupvapri (69.36 wpm) 4. tieubinh03 (55.51 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. |