View Pit Stop page for race #26593 by radambc — Ghost race
View profile for Roland (radambc)
| Official speed | 42.75 wpm (96.00 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2019 7:52:46pm UTC |
| Race Finish | September 20, 2019 7:54:22pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
3. fryhyi (73.95 wpm) |
| Accuracy | 96.0% |
| Points | 34.92 |
| 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. |