View Pit Stop page for race #2 by forcer — Ghost race
View profile for Force (forcer)
Official speed | 34.02 wpm (120.63 seconds elapsed during race) |
---|---|
Race Start | May 19, 2017 11:51:20am UTC |
Race Finish | May 19, 2017 11:53:21am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. he254678 (34.99 wpm) 3. koninw202 (29.92 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. |