View Pit Stop page for race #8069 by typist426 — Ghost race
View profile for John (typist426)
| Official speed | 77.48 wpm (52.97 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2017 12:25:11am UTC |
| Race Finish | July 12, 2017 12:26:04am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. vixt (75.12 wpm) |
| Accuracy | 98.0% |
| 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. |