View Pit Stop page for race #1749 by jose_david_perez25@yahoo.com — Ghost race
View profile for Jose (jose_david_perez25@yahoo.com)
| Official speed | 46.21 wpm (88.81 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2013 6:52:09pm UTC |
| Race Finish | March 4, 2013 6:53:38pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. hh15 (63.67 wpm) 2. kohakuiro (56.89 wpm) |
| Accuracy | 88.0% |
| 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. |