View Pit Stop page for race #1172 by salenger — Ghost race
View profile for 🔯🚀 yaron :) (salenger)
| Official speed | 62.97 wpm (65.17 seconds elapsed during race) |
|---|---|
| Race Start | June 14, 2017 2:10:57pm UTC |
| Race Finish | June 14, 2017 2:12:02pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. minerush (53.10 wpm) |
| Accuracy | 97.0% |
| 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. |