View Pit Stop page for race #3539 by new_luca — Ghost race
View profile for ✔️▄◘🚀!new_luca@yahoo.com on Qwerty | (new_luca)
| Official speed | 94.07 wpm (43.63 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2010 2:54:43pm UTC |
| Race Finish | February 4, 2010 2:55:27pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. grerple (74.95 wpm) |
| 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. |