View Pit Stop page for race #316 by zacharylawrence00 — Ghost race
View profile for Zachary (zacharylawrence00)
| Official speed | 57.98 wpm (70.78 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2017 2:13:28pm UTC |
| Race Finish | October 31, 2017 2:14:38pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. colinh00 (52.90 wpm) |
| Accuracy | 97.0% |
| Points | 47.35 |
| 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. |