View Pit Stop page for race #359 by remeelopez — Ghost race
View profile for Remee (remeelopez)
| Official speed | 56.89 wpm (72.14 seconds elapsed during race) |
|---|---|
| Race Start | October 20, 2011 7:23:56am UTC |
| Race Finish | October 20, 2011 7:25:08am UTC |
| Outcome | Win (1 of 10) |
| Opponents |
2. roboraptor2011 (55.28 wpm) 3. dherayven (51.31 wpm) 4. vervane (50.73 wpm) 5. sarsi22 (50.35 wpm) 6. killers146 (50.06 wpm) 8. juggydog (46.41 wpm) 9. datskie (44.80 wpm) 10. rocky_pogi (40.04 wpm) |
| Accuracy | 92.0% |
| 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. |