View Pit Stop page for race #285 by urquanmaster — Ghost race
View profile for Antti (urquanmaster)
| Official speed | 70.77 wpm (57.99 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2013 11:57:28am UTC |
| Race Finish | April 4, 2013 11:58:26am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. samara2013 (72.15 wpm) 3. xkj888418 (59.73 wpm) |
| Accuracy | 100.0% |
| 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. |