View Pit Stop page for race #1033 by concentrate_on_speed — Ghost race
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| Official speed | 69.92 wpm (58.70 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2012 9:05:53am UTC |
| Race Finish | April 10, 2012 9:06:52am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. yorrickus (57.46 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. |