View Pit Stop page for race #2236 by patterns — Ghost race
View profile for Chris (patterns)
| Official speed | 67.98 wpm (60.37 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2016 12:47:38pm UTC |
| Race Finish | October 10, 2016 12:48:38pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. redsource (66.29 wpm) 4. kevant_7 (58.80 wpm) |
| Accuracy | 98.0% |
| 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. |