View Pit Stop page for race #101 by bwarkee — Ghost race
View profile for Doofy (bwarkee)
| Official speed | 51.67 wpm (79.43 seconds elapsed during race) |
|---|---|
| Race Start | June 15, 2013 10:03:45am UTC |
| Race Finish | June 15, 2013 10:05:05am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. siggi84 (72.17 wpm) 2. aramt (66.91 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. |