View Pit Stop page for race #713 by fabiankasun — Ghost race
View profile for fabian (fabiankasun)
| Official speed | 57.63 wpm (71.21 seconds elapsed during race) |
|---|---|
| Race Start | November 30, 2016 9:27:20pm UTC |
| Race Finish | November 30, 2016 9:28:31pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. wulter (72.66 wpm) 3. neovison6993 (53.33 wpm) |
| Accuracy | 91.0% |
| 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. |