View Pit Stop page for race #982 by yiningzhao — Ghost race
View profile for Jack (yiningzhao)
| Official speed | 74.40 wpm (55.16 seconds elapsed during race) |
|---|---|
| Race Start | January 8, 2014 6:35:29pm UTC |
| Race Finish | January 8, 2014 6:36:25pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. emibraille (81.10 wpm) 4. typeracer21st (53.17 wpm) |
| Accuracy | 94.0% |
| 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. |