View Pit Stop page for race #3538 by cainvelasquez — Ghost race
View profile for Type (cainvelasquez)
| Official speed | 66.89 wpm (61.35 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2018 2:40:17pm UTC |
| Race Finish | May 9, 2018 2:41:18pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
5. molisafirefox (49.99 wpm) |
| Accuracy | 98.0% |
| Points | 54.62 |
| 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. |