View Pit Stop page for race #1207 by chrissamartino — Ghost race
View profile for Chris (chrissamartino)
| Official speed | 73.86 wpm (55.56 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2015 10:57:16pm UTC |
| Race Finish | October 11, 2015 10:58:12pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. lucean (92.03 wpm) 2. ndk100 (83.97 wpm) 4. henville12 (72.65 wpm) |
| Accuracy | 86.0% |
| 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. |