View Pit Stop page for race #469 by daoracer — Ghost race
View profile for Adam (daoracer)
| Official speed | 92.49 wpm (44.37 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2017 11:55:12pm UTC |
| Race Finish | May 16, 2017 11:55:56pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. hereisausername (90.42 wpm) 3. mattdarich (85.80 wpm) 4. gearsoftheapparatus (66.48 wpm) |
| Accuracy | 95.0% |
| 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. |