View Pit Stop page for race #3452 by sleepieeyes — Ghost race
View profile for sleepie (sleepieeyes)
| Official speed | 105.37 wpm (38.95 seconds elapsed during race) |
|---|---|
| Race Start | July 3, 2013 10:56:59pm UTC |
| Race Finish | July 3, 2013 10:57:38pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. hodginsje (92.59 wpm) 3. fastturkish (84.27 wpm) |
| Accuracy | 100.0% |
| 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. |