View Pit Stop page for race #516 by pavelexpertov — Ghost race
View profile for pavelexpertov (pavelexpertov)
| Official speed | 69.75 wpm (58.84 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2016 10:03:13am UTC |
| Race Finish | May 9, 2016 10:04:11am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. sylv81ct (74.84 wpm) 2. oneguardsam (72.46 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. |