View Pit Stop page for race #256 by neoneye2 — Ghost race
View profile for Simon (neoneye2)
| Official speed | 56.17 wpm (73.06 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2017 8:57:54pm UTC |
| Race Finish | May 13, 2017 8:59:07pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. elitechowder (85.40 wpm) 2. gearsoftheapparatus (60.74 wpm) |
| Accuracy | 96.0% |
| 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. |