View Pit Stop page for race #1762 by teoalcola — Ghost race
View profile for Teodor (teoalcola)
| Official speed | 59.71 wpm (68.73 seconds elapsed during race) |
|---|---|
| Race Start | September 12, 2011 12:24:48pm UTC |
| Race Finish | September 12, 2011 12:25:57pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. marilyn_lun (66.81 wpm) 2. mossom (63.98 wpm) 5. ghost15102009 (53.72 wpm) |
| Accuracy | 93.0% |
| 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. |