View Pit Stop page for race #218 by nova2315 — Ghost race
View profile for Kyle (nova2315)
| Official speed | 56.98 wpm (72.03 seconds elapsed during race) |
|---|---|
| Race Start | June 20, 2017 2:25:44am UTC |
| Race Finish | June 20, 2017 2:26:56am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
3. c0lemakn00b (66.05 wpm) |
| Accuracy | 98.0% |
| 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. |