View Pit Stop page for race #1065 by zear5 — Ghost race
| Official speed | 43.76 wpm (93.78 seconds elapsed during race) |
|---|---|
| Race Start | June 8, 2017 6:08:34pm UTC |
| Race Finish | June 8, 2017 6:10:08pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. amitvlct (48.50 wpm) |
| Accuracy | 95.0% |
| 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. |