View Pit Stop page for race #47 by goushique — Ghost race
View profile for Goushique (goushique)
| Official speed | 68.27 wpm (60.11 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2019 1:19:36pm UTC |
| Race Finish | April 27, 2019 1:20:36pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. armitageb (80.20 wpm) |
| Accuracy | 96.0% |
| Points | 55.76 |
| 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. |