View Pit Stop page for race #393 by ivankeyz — Ghost race
View profile for Kagi (ivankeyz)
Official speed | 66.04 wpm (62.14 seconds elapsed during race) |
---|---|
Race Start | May 26, 2016 8:56:56am UTC |
Race Finish | May 26, 2016 8:57:58am UTC |
Outcome | No win (4 of 5) |
Opponents |
2. unworldlyfoot (73.02 wpm) 3. coder05 (68.01 wpm) 5. s2014153 (61.26 wpm) |
Accuracy | 89.0% |
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. |