View Pit Stop page for race #259 by kenwere — Ghost race
| Official speed | 75.92 wpm (54.06 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2015 4:52:25pm UTC |
| Race Finish | March 14, 2015 4:53:19pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. joelromero01241509@yahoo.com (68.24 wpm) |
| Accuracy | 98.0% |
| 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. |