View Pit Stop page for race #700 by sd59fifty — Ghost race
View profile for J (sd59fifty)
| Official speed | 61.05 wpm (67.22 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2017 4:16:45am UTC |
| Race Finish | April 10, 2017 4:17:52am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. mattgarr (72.32 wpm) 3. jieship (70.86 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. |