View Pit Stop page for race #496 by fresh99012 — Ghost race
View profile for Zoran (fresh99012)
| Official speed | 73.19 wpm (56.07 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2015 8:48:52pm UTC |
| Race Finish | July 12, 2015 8:49:48pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. xxneoxx (72.37 wpm) 3. 092767 (64.09 wpm) 4. angrathar (62.32 wpm) |
| Accuracy | 97.0% |
| 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. |