View Pit Stop page for race #198 by mp.gomes89@gmail.com — Ghost race
View profile for Miguel (mp.gomes89@gmail.com)
| Official speed | 68.69 wpm (59.75 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2013 11:12:59am UTC |
| Race Finish | August 9, 2013 11:13:59am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. dehan1990 (49.63 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. |