View Pit Stop page for race #4884 by jtduby — Ghost race
View profile for Jamie (jtduby)
| Official speed | 51.24 wpm (80.09 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2016 3:35:26pm UTC |
| Race Finish | May 19, 2016 3:36:46pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. snoopdog69 (67.69 wpm) 2. s3i4 (64.77 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. |