View Pit Stop page for race #21 by roiy1234 — Ghost race
View profile for Roiy (roiy1234)
| Official speed | 94.63 wpm (43.37 seconds elapsed during race) |
|---|---|
| Race Start | August 21, 2017 9:49:57pm UTC |
| Race Finish | August 21, 2017 9:50:40pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. leszczyn (64.85 wpm) |
| Accuracy | 96.0% |
| Points | 77.28 |
| 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. |