View Pit Stop page for race #3007 by seyranyandavid — Ghost race
View profile for Դավիթ (seyranyandavid)
| Official speed | 57.26 wpm (71.67 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2011 6:09:38am UTC |
| Race Finish | May 4, 2011 6:10:50am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. ashish252 (51.38 wpm) |
| Accuracy | 92.0% |
| 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. |