View Pit Stop page for race #47 by 4beth_esda — Ghost race
View profile for NikiAtom (4beth_esda)
| Official speed | 52.64 wpm (77.96 seconds elapsed during race) |
|---|---|
| Race Start | May 10, 2016 6:21:48am UTC |
| Race Finish | May 10, 2016 6:23:06am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. alamin_typist (66.07 wpm) |
| Accuracy | 96.0% |
| 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. |