View Pit Stop page for race #178 by kelvinmp — Ghost race
View profile for Kelvin (kelvinmp)
| Official speed | 52.95 wpm (77.51 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2017 8:53:21am UTC |
| Race Finish | September 22, 2017 8:54:38am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. pete2015 (59.67 wpm) |
| Accuracy | 97.0% |
| Points | 43.24 |
| 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. |