View Pit Stop page for race #1786 by peilin — Ghost race
View profile for Peilin (peilin)
| Official speed | 69.74 wpm (58.85 seconds elapsed during race) |
|---|---|
| Race Start | June 2, 2014 7:36:00am UTC |
| Race Finish | June 2, 2014 7:36:59am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. rohit3591 (60.10 wpm) 3. cuongle1911 (46.86 wpm) |
| Accuracy | 97.0% |
| 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. |