View Pit Stop page for race #2566 by sd59fifty — Ghost race
View profile for J (sd59fifty)
| Official speed | 66.49 wpm (61.72 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2017 5:11:52am UTC |
| Race Finish | June 23, 2017 5:12:54am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. nurs1 (57.72 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. |