View Pit Stop page for race #611 by karnouk — Ghost race
View profile for Karnouk (karnouk)
| Official speed | 54.92 wpm (74.73 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2016 4:11:13am UTC |
| Race Finish | August 19, 2016 4:12:28am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. frs4ken (62.04 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. |