View Pit Stop page for race #2299 by jose_david_perez25@yahoo.com — Ghost race
View profile for Jose (jose_david_perez25@yahoo.com)
| Official speed | 48.51 wpm (84.60 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2013 9:43:55pm UTC |
| Race Finish | March 14, 2013 9:45:20pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. sonny2011 (62.76 wpm) 4. satru (46.03 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. |