View Pit Stop page for race #6 by gthawptic — Ghost race
View profile for Rafi (gthawptic)
| Official speed | 40.37 wpm (101.66 seconds elapsed during race) |
|---|---|
| Race Start | September 29, 2016 4:45:17am UTC |
| Race Finish | September 29, 2016 4:46:59am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. senorteemo (66.70 wpm) 2. jdpthota (61.20 wpm) 4. cripsballin (49.28 wpm) |
| Accuracy | 87.0% |
| 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. |