View Pit Stop page for race #266 by thomasisgay123 — Ghost race
View profile for Peter (thomasisgay123)
| Official speed | 74.45 wpm (55.12 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2014 10:28:49am UTC |
| Race Finish | October 31, 2014 10:29:45am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. max79 (86.07 wpm) 3. timonius (73.26 wpm) 4. sidcipher (68.19 wpm) 5. gkpc (55.31 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. |