View Pit Stop page for race #2571 by changofeliz — Ghost race
View profile for Jahaziel (changofeliz)
| Official speed | 54.59 wpm (75.18 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2017 3:19:31am UTC |
| Race Finish | May 23, 2017 3:20:46am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. beatles1976 (51.34 wpm) 3. 148038 (50.54 wpm) 4. szanne (41.94 wpm) 5. sobig_f (41.40 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. |