View Pit Stop page for race #135 by nixnaij — Ghost race
View profile for nixnaij (nixnaij)
| Official speed | 63.42 wpm (64.71 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2017 7:33:40am UTC |
| Race Finish | November 14, 2017 7:34:45am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. mcmickeylyc (64.38 wpm) 4. herbaltea (61.57 wpm) |
| Accuracy | 98.0% |
| Points | 51.79 |
| 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. |