View Pit Stop page for race #2548 by evanisme — Ghost race
| Official speed | 68.64 wpm (59.79 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2015 11:35:46am UTC |
| Race Finish | December 6, 2015 11:36:45am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. regalion (80.32 wpm) 2. khronic (72.43 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. |