View Pit Stop page for race #550 by perlman — Ghost race
View profile for komikmangaid.blogspot.com (perlman)
| Official speed | 75.77 wpm (54.16 seconds elapsed during race) |
|---|---|
| Race Start | December 4, 2012 7:44:27am UTC |
| Race Finish | December 4, 2012 7:45:21am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. arindam26 (72.25 wpm) |
| Accuracy | 95.0% |
| 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. |