View Pit Stop page for race #65 by genno90 — Ghost race
View profile for Tommy (genno90)
| Official speed | 70.50 wpm (58.21 seconds elapsed during race) |
|---|---|
| Race Start | July 18, 2015 9:52:31am UTC |
| Race Finish | July 18, 2015 9:53:29am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. srbh43 (63.77 wpm) 4. billychen (54.78 wpm) |
| Accuracy | 94.0% |
| 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. |