View Pit Stop page for race #171 by wroetoshaw — Ghost race
View profile for kern (wroetoshaw)
| Official speed | 61.17 wpm (67.09 seconds elapsed during race) |
|---|---|
| Race Start | February 24, 2016 5:09:18am UTC |
| Race Finish | February 24, 2016 5:10:25am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. vkillerz (48.11 wpm) |
| Accuracy | 90.0% |
| 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. |