View Pit Stop page for race #3500 by alternativeink — Ghost race
View profile for Gramm (alternativeink)
| Official speed | 73.21 wpm (56.06 seconds elapsed during race) |
|---|---|
| Race Start | August 16, 2016 1:57:14am UTC |
| Race Finish | August 16, 2016 1:58:10am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. cell (75.71 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. |