View Pit Stop page for race #1664 by vicksdawg — Ghost race
View profile for David (vicksdawg)
| Official speed | 73.74 wpm (55.65 seconds elapsed during race) |
|---|---|
| Race Start | May 17, 2016 12:28:56pm UTC |
| Race Finish | May 17, 2016 12:29:52pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. swegboi (79.65 wpm) 3. mancini (69.72 wpm) 4. fucboi (64.33 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. |