View Pit Stop page for race #2331 by husam_haider184@yahoo.com — Ghost race
View profile for husam (husam_haider184@yahoo.com)
| Official speed | 56.98 wpm (72.03 seconds elapsed during race) |
|---|---|
| Race Start | April 23, 2012 2:40:01pm UTC |
| Race Finish | April 23, 2012 2:41:13pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. nguyennam2712 (45.70 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. |