View Pit Stop page for race #1759 by weeooweeoo — Ghost race
View profile for simen (weeooweeoo)
| Official speed | 56.16 wpm (73.08 seconds elapsed during race) |
|---|---|
| Race Start | January 4, 2018 10:46:30am UTC |
| Race Finish | January 4, 2018 10:47:43am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. mc0sta (69.04 wpm) |
| Accuracy | 97.0% |
| Points | 45.87 |
| 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. |