View Pit Stop page for race #1486 by aleks8 — Ghost race
View profile for Aleks (aleks8)
| Official speed | 72.15 wpm (56.88 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2017 10:29:23pm UTC |
| Race Finish | September 15, 2017 10:30:19pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. oneguardsam (85.55 wpm) |
| Accuracy | 98.0% |
| Points | 58.92 |
| 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. |