View Pit Stop page for race #27 by nibbamac — Ghost race
View profile for Max (nibbamac)
| Official speed | 62.71 wpm (65.44 seconds elapsed during race) |
|---|---|
| Race Start | January 29, 2019 5:45:21pm UTC |
| Race Finish | January 29, 2019 5:46:27pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. clearwheat8 (73.22 wpm) |
| Accuracy | 93.0% |
| Points | 51.22 |
| 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. |