View Pit Stop page for race #47 by p0pper — Ghost race
View profile for p0pper (p0pper)
Official speed | 64.94 wpm (63.20 seconds elapsed during race) |
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Race Start | September 9, 2013 1:40:55am UTC |
Race Finish | September 9, 2013 1:41:58am UTC |
Outcome | No win (4 of 5) |
Opponents |
5. maryjiao (61.06 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. |