View Pit Stop page for race #2812 by bartok — Ghost race
View profile for Bart (bartok)
| Official speed | 53.68 wpm (76.45 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2018 6:54:34pm UTC |
| Race Finish | October 25, 2018 6:55:50pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
5. blindfish (39.50 wpm) |
| Accuracy | 96.0% |
| Points | 43.84 |
| 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. |