View Pit Stop page for race #19 by estonia — Ghost race
View profile for Tallinn (estonia)
| Official speed | 77.37 wpm (53.04 seconds elapsed during race) |
|---|---|
| Race Start | December 4, 2014 4:07:21pm UTC |
| Race Finish | December 4, 2014 4:08:14pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. polishtyper (60.47 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. |