View Pit Stop page for race #113 by eequla — Ghost race
View profile for Eequla (old) (eequla)
| Official speed | 74.49 wpm (55.09 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2017 1:07:17pm UTC |
| Race Finish | May 25, 2017 1:08:12pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. husjuky (75.95 wpm) 3. cranetao (66.85 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. |