View Pit Stop page for race #1070 by ospf — Ghost race
View profile for Rickard (ospf)
| Official speed | 72.50 wpm (56.61 seconds elapsed during race) |
|---|---|
| Race Start | November 27, 2016 6:13:33pm UTC |
| Race Finish | November 27, 2016 6:14:30pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. dungeonsiege (97.08 wpm) 2. your_only_god (78.60 wpm) |
| Accuracy | 94.0% |
| 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. |