View Pit Stop page for race #345 by likegamess — Ghost race
View profile for Morgy (likegamess)
| Official speed | 82.14 wpm (49.96 seconds elapsed during race) |
|---|---|
| Race Start | March 19, 2017 2:36:13pm UTC |
| Race Finish | March 19, 2017 2:37:03pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. nugemcgee (84.96 wpm) 3. itsmemai (71.04 wpm) 4. d3_aston (61.30 wpm) |
| Accuracy | 99.0% |
| 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. |