View Pit Stop page for race #599 by ixabhay — Ghost race
View profile for abhay (ixabhay)
| Official speed | 41.60 wpm (98.65 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2015 8:26:08am UTC |
| Race Finish | June 16, 2015 8:27:46am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. typeracermm (38.32 wpm) 3. avagyanah (38.23 wpm) 4. narendrasingh237 (36.42 wpm) |
| Accuracy | 92.0% |
| 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. |