View Pit Stop page for race #1159 by vitr_88 — Ghost race
View profile for ViktorT (vitr_88)
| Official speed | 66.63 wpm (61.59 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2016 9:43:25am UTC |
| Race Finish | May 23, 2016 9:44:26am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. rishi_id (76.65 wpm) 4. leoracing (63.36 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. |