View Pit Stop page for race #742 by poldokubo — Ghost race
View profile for Poldo (poldokubo)
| Official speed | 71.22 wpm (57.62 seconds elapsed during race) |
|---|---|
| Race Start | February 1, 2018 4:44:57pm UTC |
| Race Finish | February 1, 2018 4:45:54pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. niejingtan (75.37 wpm) |
| Accuracy | 97.0% |
| Points | 58.16 |
| 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. |