View Pit Stop page for race #18 by vortexsponge — Ghost race
View profile for Sponge (vortexsponge)
| Official speed | 66.73 wpm (61.50 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2015 2:08:52am UTC |
| Race Finish | January 3, 2015 2:09:53am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. jeanniejackson (69.75 wpm) |
| Accuracy | 97.0% |
| 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. |