View Pit Stop page for race #1370 by arun808 — Ghost race
View profile for Arun (arun808)
| Official speed | 69.14 wpm (59.36 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2013 12:05:00pm UTC |
| Race Finish | June 9, 2013 12:05:59pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. ngocvuong (43.26 wpm) |
| Accuracy | 96.0% |
| 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. |