View Pit Stop page for race #6 by koninw202 — Ghost race
View profile for Kierttinan (koninw202)
| Official speed | 29.92 wpm (137.17 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2017 11:51:20am UTC |
| Race Finish | May 19, 2017 11:53:37am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. he254678 (34.99 wpm) 2. forcer (34.02 wpm) |
| Accuracy | 83.0% |
| 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. |