View Pit Stop page for race #29 by typeracerracer — Ghost race
View profile for tYpErAcEr (typeracerracer)
| Official speed | 75.27 wpm (54.52 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2015 10:29:56am UTC |
| Race Finish | March 22, 2015 10:30:50am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. filfirst (66.68 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. |