View Pit Stop page for race #3 by powermano2 — Ghost race
View profile for Powermano2 (powermano2)
| Official speed | 60.81 wpm (67.49 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2017 3:55:06pm UTC |
| Race Finish | October 1, 2017 3:56:14pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. vetlebg (79.68 wpm) |
| Accuracy | 94.0% |
| Points | 49.66 |
| 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. |