View Pit Stop page for race #171 by everest1 — Ghost race
View profile for eve (everest1)
| Official speed | 72.08 wpm (56.94 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2019 12:48:07pm UTC |
| Race Finish | October 6, 2019 12:49:04pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. aaronsfury (68.16 wpm) |
| Accuracy | 96.0% |
| Points | 58.86 |
| 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. |