View Pit Stop page for race #49 by kathirk — Ghost race
View profile for Rakita Rakita (kathirk)
| Official speed | 54.45 wpm (75.37 seconds elapsed during race) |
|---|---|
| Race Start | May 17, 2013 10:21:47am UTC |
| Race Finish | May 17, 2013 10:23:02am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. joselitotanega@yahoo.com (56.06 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. |