View Pit Stop page for race #39 by zack_mitkin — Ghost race
View profile for Zack (zack_mitkin)
| Official speed | 57.16 wpm (71.80 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2016 1:55:37pm UTC |
| Race Finish | April 7, 2016 1:56:48pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. minhluan1590 (72.70 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. |