View Pit Stop page for race #3404 by wumi — Ghost race
| Official speed | 67.47 wpm (60.83 seconds elapsed during race) |
|---|---|
| Race Start | December 23, 2016 4:00:35pm UTC |
| Race Finish | December 23, 2016 4:01:36pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. itsmemai (69.78 wpm) 3. janetain (53.62 wpm) |
| Accuracy | 97.0% |
| 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. |