View Pit Stop page for race #59 by jjtpe — Ghost race
View profile for joseph (jjtpe)
| Official speed | 51.21 wpm (80.14 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2014 5:07:12am UTC |
| Race Finish | November 14, 2014 5:08:32am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. abayto (45.34 wpm) |
| Accuracy | 94.0% |
| 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. |