View Pit Stop page for race #39 by diiyaak — Ghost race
View profile for Diyak - (diiyaak)
| Official speed | 64.94 wpm (63.20 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2013 7:04:12am UTC |
| Race Finish | December 2, 2013 7:05:15am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. blazemkwii (71.67 wpm) 4. terence1234567 (53.64 wpm) |
| Accuracy | 95.0% |
| 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. |