View Pit Stop page for race #493 by andrewwayne_ — Ghost race
View profile for Andrew (andrewwayne_)
| Official speed | 45.32 wpm (90.56 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2019 1:34:45am UTC |
| Race Finish | August 5, 2019 1:36:15am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. hoxe (53.47 wpm) |
| Accuracy | 96.0% |
| Points | 37.01 |
| 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. |