View Pit Stop page for race #1454 by fang1216 — Ghost race
View profile for Fang (fang1216)
| Official speed | 73.43 wpm (55.89 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2017 4:21:12am UTC |
| Race Finish | June 27, 2017 4:22:08am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. sir_speedy (86.98 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. |