View Pit Stop page for race #1131 by n1johhner — Ghost race
View profile for John1 (n1johhner)
| Official speed | 69.95 wpm (58.67 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2016 4:41:18am UTC |
| Race Finish | May 26, 2016 4:42:17am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. chriswang236 (81.08 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. |