View Pit Stop page for race #1475 by footlover — Ghost race
View profile for zack (footlover)
| Official speed | 57.73 wpm (71.09 seconds elapsed during race) |
|---|---|
| Race Start | December 31, 2018 4:36:54pm UTC |
| Race Finish | December 31, 2018 4:38:05pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. mwngky (76.43 wpm) |
| Accuracy | 98.0% |
| Points | 47.15 |
| 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. |