View Pit Stop page for race #186 by klosters — Ghost race
View profile for Nick (klosters)
| Official speed | 66.49 wpm (61.72 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2018 12:57:55am UTC |
| Race Finish | February 27, 2018 12:58:57am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. lsoer (49.00 wpm) 5. ziankarachmadi (47.16 wpm) |
| Accuracy | 96.0% |
| Points | 54.30 |
| 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. |