View Pit Stop page for race #261 by bryanw122 — Ghost race
View profile for Bryan (bryanw122)
| Official speed | 68.75 wpm (59.69 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2016 4:14:14am UTC |
| Race Finish | April 9, 2016 4:15:14am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. hamzaabamboo (74.37 wpm) |
| Accuracy | 90.0% |
| 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. |