View Pit Stop page for race #2707 by nlited — Ghost race
View profile for Nanek (nlited)
| Official speed | 87.80 wpm (46.74 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2019 5:41:32pm UTC |
| Race Finish | April 22, 2019 5:42:19pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. ashavijaysukne (58.03 wpm) |
| Accuracy | 96.0% |
| Points | 71.70 |
| 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. |