View Pit Stop page for race #291 by aytacsirkecikarabuk — Ghost race
View profile for aytac (aytacsirkecikarabuk)
| Official speed | 57.19 wpm (71.76 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2013 6:21:18am UTC |
| Race Finish | September 24, 2013 6:22:30am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. swampy (66.02 wpm) 3. phantran (53.11 wpm) 4. baylon (40.75 wpm) |
| Accuracy | 91.0% |
| 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. |