View Pit Stop page for race #3 by ahamado — Ghost race
View profile for ahamado (ahamado)
| Official speed | 51.96 wpm (78.98 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2016 8:53:59am UTC |
| Race Finish | June 16, 2016 8:55:18am UTC |
| Outcome | No win (5 of 8) |
| Opponents |
1. saintyear (65.03 wpm) 2. vanistelroooooooy (56.35 wpm) 4. chomezo (55.34 wpm) 6. jisu0702 (42.99 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. |