View Pit Stop page for race #53 by trevin_gilpin — Ghost race
View profile for Trevin (trevin_gilpin)
| Official speed | 58.32 wpm (70.37 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2017 3:01:51am UTC |
| Race Finish | March 7, 2017 3:03:01am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. shimbobaby (61.47 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. |