View Pit Stop page for race #323 by xledz — Ghost race
| Official speed | 64.11 wpm (64.01 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2013 4:01:52am UTC |
| Race Finish | January 19, 2013 4:02:56am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. discbox_colemak (71.73 wpm) |
| Accuracy | 90.0% |
| 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. |