View Pit Stop page for race #36 by slimyspartacus — Ghost race
View profile for Slimy (slimyspartacus)
| Official speed | 71.44 wpm (57.45 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2014 5:13:10pm UTC |
| Race Finish | April 27, 2014 5:14:08pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. typed0g (49.90 wpm) 4. anujmgupta (48.22 wpm) |
| Accuracy | 94.0% |
| 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. |