View Pit Stop page for race #1738 by marshadalimughal@gmail.com — Ghost race
View profile for Arshad (marshadalimughal@gmail.com)
| Official speed | 78.16 wpm (52.51 seconds elapsed during race) |
|---|---|
| Race Start | February 23, 2012 2:47:29pm UTC |
| Race Finish | February 23, 2012 2:48:21pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. synasm32 (70.59 wpm) 5. melhimshaker3 (61.24 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. |