View Pit Stop page for race #1393 by jose_david_perez25@yahoo.com — Ghost race
View profile for Jose (jose_david_perez25@yahoo.com)
| Official speed | 43.94 wpm (93.40 seconds elapsed during race) |
|---|---|
| Race Start | February 22, 2013 9:15:41pm UTC |
| Race Finish | February 22, 2013 9:17:14pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. venk3012 (61.74 wpm) |
| Accuracy | 89.0% |
| 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. |