View Pit Stop page for race #964 by evani78 — Ghost race
View profile for Evani (evani78)
| Official speed | 71.27 wpm (57.58 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2017 7:16:30pm UTC |
| Race Finish | April 9, 2017 7:17:27pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. dervock (75.98 wpm) |
| Accuracy | 93.0% |
| 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. |