View Pit Stop page for race #1623 by worccx — Ghost race
View profile for worccx (worccx)
| Official speed | 51.96 wpm (78.98 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2012 1:07:24pm UTC |
| Race Finish | April 7, 2012 1:08:43pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. silvis08 (69.99 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. |