View Pit Stop page for race #733 by typotin — Ghost race
View profile for Etunimi (typotin)
| Official speed | 46.85 wpm (87.60 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2013 7:55:02pm UTC |
| Race Finish | June 7, 2013 7:56:29pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. gilberlan1 (65.56 wpm) 4. rocketbrothers (51.09 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. |