View Pit Stop page for race #22 by ropecoach — Ghost race
View profile for Mike (ropecoach)
| Official speed | 78.70 wpm (52.15 seconds elapsed during race) |
|---|---|
| Race Start | February 16, 2016 3:31:07am UTC |
| Race Finish | February 16, 2016 3:31:59am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. cmzuluagam (77.99 wpm) 3. iwannagetbetterthanyou (69.35 wpm) |
| Accuracy | 93.0% |
| 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. |