View Pit Stop page for race #902 by slowtyper4evr — Ghost race
View profile for Slow (slowtyper4evr)
| Official speed | 74.43 wpm (55.14 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2014 6:33:20pm UTC |
| Race Finish | June 17, 2014 6:34:16pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. forger (88.05 wpm) 3. jmich052 (80.39 wpm) |
| Accuracy | 98.0% |
| 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. |