View Pit Stop page for race #116 by emingamer — Ghost race
View profile for EmiNation | (emingamer)
| Official speed | 65.87 wpm (62.30 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2015 6:01:20pm UTC |
| Race Finish | June 16, 2015 6:02:22pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. joelromero01241509@yahoo.com (84.64 wpm) 3. fappingtypist (61.40 wpm) |
| Accuracy | 90.0% |
| 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. |