View Pit Stop page for race #2606 by bluewizzy — Ghost race
View profile for Alan (bluewizzy)
| Official speed | 73.72 wpm (55.67 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2019 9:51:06am UTC |
| Race Finish | August 23, 2019 9:52:01am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. angus0530000 (67.56 wpm) |
| Accuracy | 96.0% |
| Points | 60.21 |
| 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. |