View Pit Stop page for race #646 by mhz5 — Ghost race
| Official speed | 72.85 wpm (56.33 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2015 10:36:45pm UTC |
| Race Finish | January 23, 2015 10:37:41pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. slowtyper4evr (71.84 wpm) 5. cmaldonado (49.07 wpm) |
| Accuracy | 97.0% |
| 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. |