View Pit Stop page for race #50 by bnessler — Ghost race
View profile for Brad (bnessler)
Official speed | 70.03 wpm (58.60 seconds elapsed during race) |
---|---|
Race Start | December 7, 2018 4:10:39am UTC |
Race Finish | December 7, 2018 4:11:37am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. eggs979 (90.35 wpm) |
Accuracy | 98.0% |
Points | 57.19 |
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. |