View Pit Stop page for race #152 by veption — Ghost race
View profile for John (veption)
| Official speed | 69.31 wpm (59.21 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2017 9:23:13pm UTC |
| Race Finish | September 25, 2017 9:24:12pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. r1ze (61.86 wpm) 3. traitor_ (49.22 wpm) |
| Accuracy | 96.0% |
| Points | 56.60 |
| 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. |