View Pit Stop page for race #9044 by stranks90 — Ghost race
View profile for Scott (stranks90)
| Official speed | 96.20 wpm (42.66 seconds elapsed during race) |
|---|---|
| Race Start | December 14, 2012 6:17:09pm UTC |
| Race Finish | December 14, 2012 6:17:51pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. nao.paladin@yahoo.com (67.88 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. |