View Pit Stop page for race #14650 by natfx7 — Ghost race
View profile for Nathaniel (natfx7)
| Official speed | 65.82 wpm (62.35 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2017 3:59:48pm UTC |
| Race Finish | May 24, 2017 4:00:50pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. fnrslvr (78.90 wpm) 2. fastap (72.03 wpm) 4. dasyad00 (69.17 wpm) |
| Accuracy | 92.0% |
| 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. |