View Pit Stop page for race #3169 by folger — Ghost race
View profile for Steve (folger)
| Official speed | 73.00 wpm (56.22 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2011 8:40:37pm UTC |
| Race Finish | November 2, 2011 8:41:33pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. themamba (74.63 wpm) 3. gbenz (65.31 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. |