View Pit Stop page for race #1364 by grommok — Ghost race
View profile for sam (grommok)
| Official speed | 62.14 wpm (66.04 seconds elapsed during race) |
|---|---|
| Race Start | July 4, 2017 11:49:33am UTC |
| Race Finish | July 4, 2017 11:50:39am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. torrence (78.67 wpm) 3. anhmv (70.88 wpm) 5. vishal345verma (61.05 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. |