View Pit Stop page for race #1315 by erw_learning_colemak — Ghost race
View profile for Erik (Colemak) (erw_learning_colemak)
| Official speed | 75.82 wpm (54.13 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2011 2:25:39am UTC |
| Race Finish | August 3, 2011 2:26:33am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. timlara (67.98 wpm) 3. shafiqulazam (56.66 wpm) |
| Accuracy | 98.0% |
| 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. |