View Pit Stop page for race #1233 by corsairshadow — Ghost race
View profile for B3K (corsairshadow)
| Official speed | 61.49 wpm (66.74 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2016 6:11:32am UTC |
| Race Finish | September 18, 2016 6:12:39am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. zyphx (77.76 wpm) 4. a9088391 (52.73 wpm) |
| Accuracy | 91.0% |
| 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. |