View Pit Stop page for race #1910 by kevant_7 — Ghost race
View profile for Kevin (kevant_7)
| Official speed | 58.80 wpm (69.80 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2016 12:47:38pm UTC |
| Race Finish | October 10, 2016 12:48:48pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. patterns (67.98 wpm) 2. redsource (66.29 wpm) |
| Accuracy | 90.0% |
| 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. |