View Pit Stop page for race #580 by maximilliant — Ghost race
View profile for Max (maximilliant)
| Official speed | 55.35 wpm (74.15 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2016 6:56:29pm UTC |
| Race Finish | February 27, 2016 6:57:43pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. mureed (76.08 wpm) 2. tevefan (68.98 wpm) 3. filfirst (60.29 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. |