View Pit Stop page for race #2 by grinch64 — Ghost race
View profile for Omri (grinch64)
| Official speed | 74.81 wpm (54.86 seconds elapsed during race) |
|---|---|
| Race Start | September 3, 2017 3:03:01pm UTC |
| Race Finish | September 3, 2017 3:03:56pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. nokapoo (59.72 wpm) 3. danieltxo (58.37 wpm) |
| Accuracy | 98.0% |
| Points | 61.09 |
| 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. |