View Pit Stop page for race #2514 by john_doe_3356 — Ghost race
View profile for QWERTYnonquit (john_doe_3356)
| Official speed | 89.23 wpm (45.99 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2016 3:55:58pm UTC |
| Race Finish | October 30, 2016 3:56:44pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. wintercore (105.95 wpm) 3. mslib9 (82.48 wpm) 4. khronic (81.95 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. |