View Pit Stop page for race #4 by helloiambored — Ghost race
View profile for Emma (helloiambored)
| Official speed | 50.00 wpm (82.08 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2012 1:28:28pm UTC |
| Race Finish | October 28, 2012 1:29:51pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. neithan (56.47 wpm) |
| Accuracy | 96.0% |
| 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. |