View Pit Stop page for race #326 by samdcoder — Ghost race
View profile for sameer (samdcoder)
| Official speed | 71.48 wpm (57.41 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2014 6:59:02am UTC |
| Race Finish | July 10, 2014 6:59:59am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. smmnc3000 (76.95 wpm) 3. wongkokpin (63.83 wpm) 4. apni (47.01 wpm) |
| Accuracy | 97.0% |
| 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. |