View Pit Stop page for race #1131 by zhenya — Ghost race
| Official speed | 71.94 wpm (57.05 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2015 9:21:11pm UTC |
| Race Finish | March 10, 2015 9:22:08pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. vincesuuu1 (67.58 wpm) 4. gailrickman@yahoo.com (61.90 wpm) |
| Accuracy | 99.0% |
| 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. |