View Pit Stop page for race #1526 by simkin — Ghost race
View profile for Simon (simkin)
| Official speed | 53.26 wpm (77.06 seconds elapsed during race) |
|---|---|
| Race Start | May 8, 2016 8:13:36am UTC |
| Race Finish | May 8, 2016 8:14:53am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. motonacciu (57.50 wpm) |
| Accuracy | 89.0% |
| 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. |