View Pit Stop page for race #7 by egonzalez0787 — Ghost race
View profile for Edgar (egonzalez0787)
| Official speed | 46.48 wpm (88.30 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2011 10:02:17pm UTC |
| Race Finish | May 6, 2011 10:03:46pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. novamage (45.76 wpm) 3. jorfx (45.24 wpm) 4. jose_cruz64 (40.57 wpm) |
| Accuracy | 88.0% |
| 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. |