View Pit Stop page for race #416 by joelromero01241509@yahoo.com — Ghost race
View profile for joelromero012415@yahoo.com.ph (joelromero01241509@yahoo.com)
| Official speed | 65.89 wpm (62.29 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2015 7:19:30pm UTC |
| Race Finish | April 11, 2015 7:20:32pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. chasericker (57.67 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. |