View Pit Stop page for race #2249 by humblehunter — Ghost race
View profile for Anup (humblehunter)
| Official speed | 61.41 wpm (66.83 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2017 12:21:04pm UTC |
| Race Finish | May 24, 2017 12:22:11pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. ayrin101 (71.90 wpm) 3. speedocubealex (70.41 wpm) |
| Accuracy | 93.0% |
| 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. |