View Pit Stop page for race #66 by cheezyowns123 — Ghost race
View profile for Kaynitee (cheezyowns123)
| Official speed | 56.32 wpm (72.87 seconds elapsed during race) |
|---|---|
| Race Start | October 26, 2016 1:56:41am UTC |
| Race Finish | October 26, 2016 1:57:54am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. zonazone95 (41.07 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. |