View Pit Stop page for race #57 by ameneul — Ghost race
View profile for duckie (ameneul)
| Official speed | 60.86 wpm (67.43 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2020 2:22:17pm UTC |
| Race Finish | May 15, 2020 2:23:24pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. beata111 (48.28 wpm) |
| Accuracy | 95.0% |
| Points | 49.70 |
| 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. |