View Pit Stop page for race #35 by fabyan — Ghost race
View profile for Fabyan (fabyan)
| Official speed | 59.01 wpm (69.55 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2018 8:12:58am UTC |
| Race Finish | April 5, 2018 8:14:08am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. kabsa1985 (74.81 wpm) |
| Accuracy | 97.0% |
| Points | 48.19 |
| 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. |