View Pit Stop page for race #50 by gurkan31415 — Ghost race
View profile for Gustav (gurkan31415)
| Official speed | 53.28 wpm (77.03 seconds elapsed during race) |
|---|---|
| Race Start | January 15, 2019 4:35:11pm UTC |
| Race Finish | January 15, 2019 4:36:28pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
5. sephiroth1 (43.62 wpm) |
| Accuracy | 97.0% |
| Points | 43.51 |
| 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. |