View Pit Stop page for race #2329 by slappy116 — Ghost race
View profile for John (slappy116)
| Official speed | 67.55 wpm (60.76 seconds elapsed during race) |
|---|---|
| Race Start | February 2, 2019 10:50:55pm UTC |
| Race Finish | February 2, 2019 10:51:56pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. beans_pete_beans_pete (92.31 wpm) |
| Accuracy | 96.0% |
| Points | 55.16 |
| 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. |