View Pit Stop page for race #788 by larzanda — Ghost race
View profile for Lars Andreas (larzanda)
| Official speed | 69.81 wpm (58.79 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2019 1:53:25pm UTC |
| Race Finish | May 19, 2019 1:54:24pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. akabane85 (87.14 wpm) 2. bidi (83.89 wpm) 5. linus5ery (67.70 wpm) |
| Accuracy | 98.0% |
| Points | 57.01 |
| 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. |