View Pit Stop page for race #2151 by slow_guy — Ghost race
View profile for aeouaoeu (slow_guy)
| Official speed | 72.89 wpm (56.30 seconds elapsed during race) |
|---|---|
| Race Start | August 27, 2016 3:06:08am UTC |
| Race Finish | August 27, 2016 3:07:04am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. miket349 (87.07 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. |