View Pit Stop page for race #1655 by mayimbe194 — Ghost race
View profile for mayimbe (mayimbe194)
| Official speed | 66.59 wpm (61.63 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2013 4:20:22am UTC |
| Race Finish | July 12, 2013 4:21:24am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. sandeep_tyagi (75.40 wpm) 4. gageduke (63.96 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. |