View Pit Stop page for race #55 by syuuu — Ghost race
View profile for syuuu (syuuu)
| Official speed | 92.89 wpm (44.18 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2015 7:13:36am UTC |
| Race Finish | October 9, 2015 7:14:20am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. aaindtharivalan_p (101.94 wpm) 3. buasch (77.17 wpm) |
| Accuracy | 94.0% |
| 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. |