View Pit Stop page for race #1536 by zhurreyph — Ghost race
View profile for Carlos (zhurreyph)
| Official speed | 70.48 wpm (58.23 seconds elapsed during race) |
|---|---|
| Race Start | November 30, 2018 11:58:33am UTC |
| Race Finish | November 30, 2018 11:59:31am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. aidoo (58.01 wpm) |
| Accuracy | 95.0% |
| Points | 57.56 |
| 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. |