View Pit Stop page for race #2134 by reysettemart — Ghost race
View profile for reysette (reysettemart)
| Official speed | 72.48 wpm (56.62 seconds elapsed during race) |
|---|---|
| Race Start | September 4, 2020 12:52:38pm UTC |
| Race Finish | September 4, 2020 12:53:34pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. brother_geoffrey (50.32 wpm) |
| Accuracy | 97.0% |
| Points | 59.19 |
| 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. |