View Pit Stop page for race #8856 by ndk100 — Ghost race
View profile for ndk100 (ndk100)
| Official speed | 69.24 wpm (59.27 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2016 5:39:05pm UTC |
| Race Finish | October 16, 2016 5:40:04pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. haringtonl (105.66 wpm) 2. softtyper (97.62 wpm) 3. trwo (76.59 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. |