View Pit Stop page for race #1102 by gustavelmqvist — Ghost race
View profile for Gustav (gustavelmqvist)
| Official speed | 68.66 wpm (59.77 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2017 1:52:30pm UTC |
| Race Finish | May 4, 2017 1:53:30pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. infamousjj (72.15 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. |