View Pit Stop page for race #570 by exiledhope — Ghost race
View profile for Steven (exiledhope)
| Official speed | 66.03 wpm (62.15 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2014 4:29:14pm UTC |
| Race Finish | October 11, 2014 4:30:16pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. mtien (69.03 wpm) 4. whitelinee (62.00 wpm) |
| Accuracy | 94.0% |
| 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. |