View Pit Stop page for race #175 by stuua — Ghost race
View profile for Shannon (stuua)
| Official speed | 46.24 wpm (88.75 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2011 6:47:54am UTC |
| Race Finish | May 25, 2011 6:49:23am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. fantasticboy301 (57.94 wpm) 2. spreeleicora (53.66 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. |