View Pit Stop page for race #14711 by xrxr — Ghost race
| Official speed | 67.84 wpm (60.50 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2017 7:02:07pm UTC |
| Race Finish | May 5, 2017 7:03:08pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. zynnix (64.91 wpm) |
| Accuracy | 85.0% |
| 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. |