View Pit Stop page for race #1599 by dmack98 — Ghost race
View profile for DMack (dmack98)
| Official speed | 71.37 wpm (57.50 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2018 4:09:49pm UTC |
| Race Finish | October 16, 2018 4:10:47pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. montag (64.61 wpm) |
| Accuracy | 95.0% |
| Points | 58.29 |
| 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. |