View Pit Stop page for race #52 by mrhansen — Ghost race
View profile for Hansen (mrhansen)
| Official speed | 57.29 wpm (71.64 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2016 1:24:18pm UTC |
| Race Finish | July 13, 2016 1:25:29pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. alezanderacosta0116 (47.61 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. |