View Pit Stop page for race #1822 by andrree — Ghost race
View profile for Andrè (andrree)
| Official speed | 41.63 wpm (98.58 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2020 7:13:46am UTC |
| Race Finish | May 13, 2020 7:15:24am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. droiler (44.37 wpm) |
| Accuracy | 91.0% |
| Points | 34.00 |
| 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. |