View Pit Stop page for race #171 by doner — Ghost race
| Official speed | 33.36 wpm (123.02 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2014 5:34:22pm UTC |
| Race Finish | July 13, 2014 5:36:25pm UTC |
| Outcome | No win (5 of 4) |
| Opponents |
1. khanh45a3kct (66.09 wpm) 2. tuananhb94 (65.48 wpm) 3. redmercy (58.85 wpm) 4. darkzbat (49.61 wpm) |
| Accuracy | 95.0% |
| 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. |