View Pit Stop page for race #1478 by shuhang1106 — Ghost race
View profile for Shu (shuhang1106)
| Official speed | 55.11 wpm (74.47 seconds elapsed during race) |
|---|---|
| Race Start | January 14, 2017 7:12:32am UTC |
| Race Finish | January 14, 2017 7:13:46am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. skyarchbeast (72.21 wpm) |
| Accuracy | 97.0% |
| 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. |