View Pit Stop page for race #1347 by knofiller — Ghost race
View profile for QuynhHuy (knofiller)
| Official speed | 54.94 wpm (74.70 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2013 6:08:14pm UTC |
| Race Finish | June 19, 2013 6:09:28pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. zabuza (51.05 wpm) 4. amit43 (50.25 wpm) 5. mike777 (33.96 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. |