View Pit Stop page for race #17 by jamiegregg — Ghost race
View profile for jamie (jamiegregg)
| Official speed | 35.09 wpm (116.96 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2020 5:42:37pm UTC |
| Race Finish | October 21, 2020 5:44:34pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. bgerrardd (92.85 wpm) |
| Accuracy | 93.0% |
| Points | 28.66 |
| 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. |