View Pit Stop page for race #794 by floko11 — Ghost race
View profile for Floko11 (floko11)
| Official speed | 77.52 wpm (52.94 seconds elapsed during race) |
|---|---|
| Race Start | September 6, 2016 8:49:07am UTC |
| Race Finish | September 6, 2016 8:50:00am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. smallchicken (87.38 wpm) 3. euclid221 (64.33 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. |