View Pit Stop page for race #1796 by dragopie — Ghost race
View profile for Garth (dragopie)
| Official speed | 73.05 wpm (56.18 seconds elapsed during race) |
|---|---|
| Race Start | April 19, 2013 8:34:58am UTC |
| Race Finish | April 19, 2013 8:35:54am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. urquanmaster (62.97 wpm) 3. juacompe (54.23 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. |