View Pit Stop page for race #111 by fullbright — Ghost race
View profile for Zach (fullbright)
| Official speed | 68.58 wpm (59.84 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2016 7:03:35pm UTC |
| Race Finish | March 2, 2016 7:04:35pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. most (94.32 wpm) 5. hgeter (51.11 wpm) |
| Accuracy | 88.0% |
| 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. |