View Pit Stop page for race #2787 by kardoj — Ghost race
View profile for Kardo (kardoj)
| Official speed | 79.89 wpm (51.37 seconds elapsed during race) |
|---|---|
| Race Start | April 18, 2018 7:27:36pm UTC |
| Race Finish | April 18, 2018 7:28:28pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. carnivalrevenge (79.74 wpm) |
| Accuracy | 98.0% |
| Points | 65.24 |
| 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. |