View Pit Stop page for race #1113 by leoracing — Ghost race
View profile for Lennard (leoracing)
| Official speed | 63.36 wpm (64.77 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2016 9:43:25am UTC |
| Race Finish | May 23, 2016 9:44:29am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. rishi_id (76.65 wpm) 2. vitr_88 (66.63 wpm) 5. anophoo (54.69 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. |