View Pit Stop page for race #1872 by ipadpwner — Ghost race
View profile for David (ipadpwner)
| Official speed | 69.15 wpm (59.35 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2011 7:32:33pm UTC |
| Race Finish | October 12, 2011 7:33:32pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. alirashad@yahoo.com (57.49 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. |