View Pit Stop page for race #6 by cheechqin — Ghost race
View profile for Kevin (cheechqin)
| Official speed | 69.23 wpm (59.28 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2016 5:28:32pm UTC |
| Race Finish | July 26, 2016 5:29:31pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. joshuamclark (74.49 wpm) 3. vladimir_ps (65.68 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. |