View Pit Stop page for race #31 by williamads — Ghost race
View profile for William (williamads)
| Official speed | 35.34 wpm (116.13 seconds elapsed during race) |
|---|---|
| Race Start | December 7, 2017 10:05:02pm UTC |
| Race Finish | December 7, 2017 10:06:58pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. vigilante434 (45.96 wpm) |
| Accuracy | 93.0% |
| Points | 28.86 |
| 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. |