View Pit Stop page for race #281 by nurmd — Ghost race
| Official speed | 46.98 wpm (87.36 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2014 8:27:01am UTC |
| Race Finish | May 4, 2014 8:28:28am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. nifty2012 (44.43 wpm) 4. mohan8493810201 (40.72 wpm) |
| Accuracy | 95.0% |
| 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. |