View Pit Stop page for race #619 by tplantt — Ghost race
View profile for Plantt (tplantt)
| Official speed | 69.95 wpm (58.67 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2016 11:52:25pm UTC |
| Race Finish | January 26, 2016 11:53:24pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. modelfxt (78.55 wpm) |
| Accuracy | 93.0% |
| 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. |