View Pit Stop page for race #56 by blakee — Ghost race
View profile for Blake (blakee)
| Official speed | 59.70 wpm (68.74 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2016 11:37:46am UTC |
| Race Finish | February 8, 2016 11:38:54am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. isaac113 (46.74 wpm) |
| Accuracy | 95.0% |
| 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. |