View Pit Stop page for race #1360 by arunnari — Ghost race
View profile for arun (arunnari)
| Official speed | 61.45 wpm (66.79 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2015 10:03:51am UTC |
| Race Finish | July 26, 2015 10:04:58am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. 5000wpm (69.05 wpm) 4. powderer (57.18 wpm) |
| Accuracy | 87.0% |
| 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. |