View Pit Stop page for race #1661 by erw_learning_colemak — Ghost race
View profile for Erik (Colemak) (erw_learning_colemak)
| Official speed | 76.70 wpm (53.51 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2012 2:05:16pm UTC |
| Race Finish | June 11, 2012 2:06:10pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. vaibhav1618 (58.87 wpm) |
| Accuracy | 96.0% |
| 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. |