View Pit Stop page for race #1013 by arun808 — Ghost race
View profile for Arun (arun808)
| Official speed | 59.35 wpm (69.15 seconds elapsed during race) |
|---|---|
| Race Start | April 24, 2013 2:59:39pm UTC |
| Race Finish | April 24, 2013 3:00:48pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. deflay (67.62 wpm) 4. twoddle (46.35 wpm) |
| Accuracy | 94.0% |
| 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. |