View Pit Stop page for race #19 by finl4ndia — Ghost race
View profile for Jemi (finl4ndia)
| Official speed | 66.47 wpm (61.74 seconds elapsed during race) |
|---|---|
| Race Start | August 13, 2015 9:13:24am UTC |
| Race Finish | August 13, 2015 9:14:25am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. mikey2312 (77.85 wpm) 2. rosewolf95 (66.94 wpm) |
| Accuracy | 88.0% |
| 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. |