View Pit Stop page for race #3402 by emtepe — Ghost race
| Official speed | 86.22 wpm (47.60 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2011 10:44:36am UTC |
| Race Finish | July 7, 2011 10:45:24am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. someone16 (57.85 wpm) |
| Accuracy | 97.0% |
| 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. |