View Pit Stop page for race #4478 by mnbutler — Ghost race
View profile for Madison (mnbutler)
| Official speed | 77.71 wpm (52.81 seconds elapsed during race) |
|---|---|
| Race Start | July 6, 2018 2:26:42am UTC |
| Race Finish | July 6, 2018 2:27:35am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. er132er (99.31 wpm) 2. pea_nut (88.49 wpm) 3. milothatch (77.79 wpm) 5. rjfs88 (77.00 wpm) |
| Accuracy | 97.0% |
| Points | 63.47 |
| 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. |