View Pit Stop page for race #749 by besher — Ghost race
View profile for besher (besher)
| Official speed | 56.27 wpm (72.93 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2017 5:07:35pm UTC |
| Race Finish | May 18, 2017 5:08:48pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. namtan888 (50.56 wpm) |
| Accuracy | 91.0% |
| 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. |