View Pit Stop page for race #173 by doge_suchwow — Ghost race
View profile for Alina (doge_suchwow)
| Official speed | 73.84 wpm (55.58 seconds elapsed during race) |
|---|---|
| Race Start | September 27, 2014 10:03:10am UTC |
| Race Finish | September 27, 2014 10:04:06am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. thegame53700 (83.02 wpm) 3. ashvinsharma (70.48 wpm) 5. arulseth1998 (63.28 wpm) |
| Accuracy | 93.0% |
| 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. |