View Pit Stop page for race #1044 by smax — Ghost race
| Official speed | 57.99 wpm (70.77 seconds elapsed during race) |
|---|---|
| Race Start | August 16, 2012 8:00:56am UTC |
| Race Finish | August 16, 2012 8:02:07am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. kenvjnkute (67.85 wpm) 2. acerace (59.12 wpm) |
| Accuracy | 97.0% |
| 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. |