View Pit Stop page for race #22 by imanshaqiri — Ghost race
View profile for Rico (imanshaqiri)
| Official speed | 72.35 wpm (56.72 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2016 7:37:39am UTC |
| Race Finish | February 21, 2016 7:38:36am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. dkid124 (81.84 wpm) 2. lordvolcan6 (77.97 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. |