View Pit Stop page for race #286 by break_point — Ghost race
View profile for Pete (break_point)
| Official speed | 55.25 wpm (74.28 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2015 11:33:23am UTC |
| Race Finish | January 9, 2015 11:34:37am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
5. weihow92 (45.98 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. |