View Pit Stop page for race #576 by haringtonl — Ghost race
View profile for Bobby (haringtonl)
Official speed | 105.66 wpm (38.84 seconds elapsed during race) |
---|---|
Race Start | October 16, 2016 5:39:05pm UTC |
Race Finish | October 16, 2016 5:39:44pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. softtyper (97.62 wpm) 3. trwo (76.59 wpm) 4. ndk100 (69.24 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. |