View Pit Stop page for race #99 by workman — Ghost race
View profile for workman (workman)
| Official speed | 50.93 wpm (80.58 seconds elapsed during race) |
|---|---|
| Race Start | July 11, 2014 5:51:34am UTC |
| Race Finish | July 11, 2014 5:52:55am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. cheongpeibin (64.46 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. |