View Pit Stop page for race #1437 by azhar7 — Ghost race
| Official speed | 63.19 wpm (64.95 seconds elapsed during race) |
|---|---|
| Race Start | April 6, 2011 7:18:00am UTC |
| Race Finish | April 6, 2011 7:19:05am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. system3142 (86.49 wpm) 3. amit123_gupta (72.35 wpm) |
| Accuracy | 90.0% |
| 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. |