View Pit Stop page for race #5127 by fnrslvr — Ghost race
View profile for fnrslvr (fnrslvr)
| Official speed | 78.90 wpm (52.02 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2017 3:59:48pm UTC |
| Race Finish | May 24, 2017 4:00:40pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. fastap (72.03 wpm) 4. dasyad00 (69.17 wpm) 5. natfx7 (65.82 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. |