View Pit Stop page for race #23444 by gailrickman@yahoo.com — Ghost race
View profile for Gail (gailrickman@yahoo.com)
| Official speed | 61.90 wpm (66.30 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2015 9:21:11pm UTC |
| Race Finish | March 10, 2015 9:22:18pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. zhenya (71.94 wpm) 3. vincesuuu1 (67.58 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. |