View Pit Stop page for race #1160 by tolk — Ghost race
View profile for atomic (tolk)
| Official speed | 80.30 wpm (51.11 seconds elapsed during race) |
|---|---|
| Race Start | July 4, 2011 6:37:35am UTC |
| Race Finish | July 4, 2011 6:38:26am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. someone16 (71.09 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. |