View Pit Stop page for race #25 by philxter — Ghost race
View profile for Philip (philxter)
| Official speed | 54.85 wpm (74.82 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2013 4:43:29pm UTC |
| Race Finish | September 15, 2013 4:44:43pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. npalaniuk (68.04 wpm) 4. joshdosti95 (49.95 wpm) |
| Accuracy | 92.0% |
| 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. |