View Pit Stop page for race #450 by rueis — Ghost race
View profile for Ardian (rueis)
Official speed | 54.77 wpm (74.93 seconds elapsed during race) |
---|---|
Race Start | October 8, 2012 12:40:52pm UTC |
Race Finish | October 8, 2012 12:42:07pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. bbking2bobby@yahoo.com (51.09 wpm) 4. chvsmanoj (44.10 wpm) 5. typetard (39.91 wpm) |
Accuracy | 91.0% |
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. |