View Pit Stop page for race #1368 by learning_colemak — Ghost race
View profile for using colemak (learning_colemak)
| Official speed | 84.81 wpm (48.39 seconds elapsed during race) |
|---|---|
| Race Start | January 20, 2013 6:03:07pm UTC |
| Race Finish | January 20, 2013 6:03:56pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. hedazzal (80.75 wpm) 3. raxy (80.38 wpm) 5. matiaz (58.86 wpm) |
| Accuracy | 93.0% |
| 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. |