View Pit Stop page for race #129 by friedayyz — Ghost race
View profile for Daniel (friedayyz)
| Official speed | 48.03 wpm (85.45 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2016 3:08:21pm UTC |
| Race Finish | May 27, 2016 3:09:47pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. etulf (63.59 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. |