View Pit Stop page for race #2 by husjuky — Ghost race
View profile for Joana (husjuky)
| Official speed | 75.95 wpm (54.04 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2017 1:07:17pm UTC |
| Race Finish | May 25, 2017 1:08:11pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. eequla (74.49 wpm) 3. cranetao (66.85 wpm) |
| Accuracy | 93.0% |
| 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. |