View Pit Stop page for race #83 by zkancs — Ghost race
View profile for zkancs (zkancs)
| Official speed | 66.92 wpm (61.33 seconds elapsed during race) |
|---|---|
| Race Start | November 18, 2016 2:47:10am UTC |
| Race Finish | November 18, 2016 2:48:12am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. winlost (92.45 wpm) 2. lukyth (76.15 wpm) |
| Accuracy | 96.0% |
| 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. |