View Pit Stop page for race #1044 by scourse — Ghost race
View profile for Nate (scourse)
| Official speed | 61.72 wpm (66.49 seconds elapsed during race) |
|---|---|
| Race Start | December 8, 2013 1:17:40am UTC |
| Race Finish | December 8, 2013 1:18:47am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. jonas223xc (69.67 wpm) 3. brazalik (47.53 wpm) |
| Accuracy | 94.0% |
| 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. |