View Pit Stop page for race #33 by mohsink988 — Ghost race
View profile for Mohsin (mohsink988)
| Official speed | 31.78 wpm (129.14 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2012 12:08:16pm UTC |
| Race Finish | April 17, 2012 12:10:25pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mrugen (29.31 wpm) 3. aakashevans (23.76 wpm) 4. rachit10 (22.96 wpm) |
| Accuracy | 85.0% |
| 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. |