View Pit Stop page for race #862 by sd59fifty — Ghost race
View profile for J (sd59fifty)
| Official speed | 54.67 wpm (75.07 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2017 3:39:34am UTC |
| Race Finish | April 26, 2017 3:40:50am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. ykk3555 (76.64 wpm) 4. mercury80 (66.81 wpm) |
| Accuracy | 89.0% |
| 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. |