View Pit Stop page for race #4157 by xtrickit11@yahoo.com — Ghost race
View profile for Enzo (xtrickit11@yahoo.com)
| Official speed | 78.76 wpm (52.11 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2012 11:24:33am UTC |
| Race Finish | February 27, 2012 11:25:26am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. kupvapri (63.22 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. |