View Pit Stop page for race #5 by ect_three — Ghost race
View profile for ECT_3 (ect_three)
| Official speed | 44.20 wpm (92.85 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2014 7:25:52pm UTC |
| Race Finish | October 5, 2014 7:27:25pm UTC |
| Outcome | No win (3 of 6) |
| Opponents |
1. ect_ten (63.83 wpm) 2. ect_30 (47.91 wpm) 4. ect_25 (40.17 wpm) 5. ect_seven (30.45 wpm) 6. ect_two (28.58 wpm) |
| Accuracy | 99.0% |
| 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. |