View Pit Stop page for race #481 by sipps — Ghost race
View profile for ヽ༼ຈل͜ຈ༽ﾉ (sipps)
| Official speed | 72.69 wpm (56.46 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2017 7:55:48pm UTC |
| Race Finish | November 22, 2017 7:56:45pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. edwardb (92.31 wpm) |
| Accuracy | 96.0% |
| Points | 59.36 |
| 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. |