View Pit Stop page for race #578 by danieltxo — Ghost race
View profile for Daniel (danieltxo)
| Official speed | 51.24 wpm (80.09 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2016 12:56:34pm UTC |
| Race Finish | May 19, 2016 12:57:54pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. hdawg187 (70.44 wpm) 3. thomas70 (65.76 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. |