View Pit Stop page for race #1045 by shadyxmd — Ghost race
View profile for burptodo (shadyxmd)
Official speed | 97.89 wpm (41.92 seconds elapsed during race) |
---|---|
Race Start | October 29, 2018 10:25:37am UTC |
Race Finish | October 29, 2018 10:26:19am UTC |
Outcome | Win (1 of 5) |
Opponents |
3. baryla69 (68.57 wpm) |
Accuracy | 98.0% |
Points | 79.94 |
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. |