View Pit Stop page for race #40 by alvinpiter — Ghost race
View profile for Alvin (alvinpiter)
| Official speed | 45.49 wpm (90.22 seconds elapsed during race) |
|---|---|
| Race Start | November 4, 2013 6:56:33am UTC |
| Race Finish | November 4, 2013 6:58:03am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. gh_ost (30.11 wpm) |
| Accuracy | 93.0% |
| 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. |