View Pit Stop page for race #101 by noysquared — Ghost race
View profile for Vermsky (noysquared)
| Official speed | 67.51 wpm (60.79 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2012 3:05:44pm UTC |
| Race Finish | September 21, 2012 3:06:45pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. purush1702 (64.03 wpm) 4. khanhcoi (47.63 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. |