View Pit Stop page for race #40 by kkaayyemm — Ghost race
View profile for Kkaayyemm (kkaayyemm)
| Official speed | 71.57 wpm (57.34 seconds elapsed during race) |
|---|---|
| Race Start | July 18, 2014 8:32:34pm UTC |
| Race Finish | July 18, 2014 8:33:32pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. oiradnebur (69.29 wpm) 3. eajohnson2@live.com (67.46 wpm) |
| Accuracy | 88.0% |
| 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. |