View Pit Stop page for race #64 by zvikov — Ghost race
View profile for Zviko (zvikov)
| Official speed | 67.61 wpm (60.70 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2016 12:22:23pm UTC |
| Race Finish | June 13, 2016 12:23:24pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. nicky027 (78.66 wpm) |
| Accuracy | 96.0% |
| 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. |