View Pit Stop page for race #4635 by lettel — Ghost race
View profile for lettel (lettel)
| Official speed | 82.72 wpm (49.61 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2014 1:28:03pm UTC |
| Race Finish | April 7, 2014 1:28:53pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. mikpink (86.04 wpm) 4. twoddle2 (65.22 wpm) |
| Accuracy | 97.0% |
| 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. |