View Pit Stop page for race #169 by rickyb98_ekrpat — Ghost race
View profile for Riccardo (rickyb98_ekrpat)
| Official speed | 60.32 wpm (68.04 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2018 12:56:14pm UTC |
| Race Finish | July 13, 2018 12:57:22pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. vuginumb (52.92 wpm) |
| Accuracy | 95.0% |
| Points | 49.26 |
| 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. |