View Pit Stop page for race #1199 by kevinkrish — Ghost race
View profile for Ernest (kevinkrish)
| Official speed | 52.38 wpm (78.35 seconds elapsed during race) |
|---|---|
| Race Start | October 27, 2017 7:00:20pm UTC |
| Race Finish | October 27, 2017 7:01:38pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. derekkeiley (57.30 wpm) |
| Accuracy | 96.0% |
| Points | 42.77 |
| 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. |