View Pit Stop page for race #39 by baconator3 — Ghost race
View profile for Guiseppe (baconator3)
| Official speed | 75.84 wpm (54.11 seconds elapsed during race) |
|---|---|
| Race Start | January 14, 2017 3:58:02pm UTC |
| Race Finish | January 14, 2017 3:58:56pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. xrxr (72.28 wpm) 3. typleb (71.54 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. |