View Pit Stop page for race #1362 by rustyautoparts — Ghost race
View profile for Russ (rustyautoparts)
| Official speed | 83.86 wpm (48.94 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2015 4:39:01pm UTC |
| Race Finish | September 1, 2015 4:39:50pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. eji4h (70.87 wpm) |
| Accuracy | 98.0% |
| 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. |