View Pit Stop page for race #2638 by kotloveru — Ghost race
View profile for kostakis (kotloveru)
| Official speed | 51.30 wpm (80.00 seconds elapsed during race) |
|---|---|
| Race Start | November 30, 2016 9:35:41pm UTC |
| Race Finish | November 30, 2016 9:37:01pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. mattkim217 (83.99 wpm) 3. smasher640 (65.30 wpm) 4. typist426 (58.95 wpm) |
| Accuracy | 91.0% |
| 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. |