View Pit Stop page for race #618 by lookol — Ghost race
| Official speed | 64.83 wpm (63.30 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2016 11:55:09am UTC |
| Race Finish | June 25, 2016 11:56:12am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. brannonchua (68.64 wpm) 3. trialtry (52.26 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. |