View Pit Stop page for race #123 by sirdavos — Ghost race
View profile for Sir Davos (sirdavos)
| Official speed | 73.79 wpm (55.62 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2019 5:01:59pm UTC |
| Race Finish | June 25, 2019 5:02:55pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. artero_job (75.08 wpm) |
| Accuracy | 97.0% |
| Points | 60.27 |
| 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. |