View Pit Stop page for race #2 by hereisausername — Ghost race
View profile for Brandon (hereisausername)
| Official speed | 90.42 wpm (45.39 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2017 11:55:12pm UTC |
| Race Finish | May 16, 2017 11:55:57pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. daoracer (92.49 wpm) 3. mattdarich (85.80 wpm) 4. gearsoftheapparatus (66.48 wpm) |
| Accuracy | 92.0% |
| 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. |