View Pit Stop page for race #1707 by zbrooks — Ghost race
View profile for Zack (zbrooks)
| Official speed | 64.35 wpm (63.78 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2016 7:38:39pm UTC |
| Race Finish | September 26, 2016 7:39:43pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. shelbyoriane (95.88 wpm) 2. feedthejoe (71.84 wpm) 4. piteg (61.40 wpm) 5. sonar90s (61.05 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. |