View Pit Stop page for race #253 by idesmond — Ghost race
View profile for Four (idesmond)
| Official speed | 74.39 wpm (55.17 seconds elapsed during race) |
|---|---|
| Race Start | August 1, 2012 1:15:18pm UTC |
| Race Finish | August 1, 2012 1:16:13pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. learning_colemak (61.87 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. |