View Pit Stop page for race #2598 by waytooclose — Ghost race
View profile for storm-gg (waytooclose)
| Official speed | 65.29 wpm (62.86 seconds elapsed during race) |
|---|---|
| Race Start | February 16, 2017 5:43:31am UTC |
| Race Finish | February 16, 2017 5:44:34am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. fexer (84.98 wpm) 3. josethomas (74.71 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. |