View Pit Stop page for race #816 by matthewb83 — Ghost race
View profile for Matthew (matthewb83)
| Official speed | 60.22 wpm (68.15 seconds elapsed during race) |
|---|---|
| Race Start | August 26, 2018 8:02:55pm UTC |
| Race Finish | August 26, 2018 8:04:03pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. ed72 (72.47 wpm) 5. tga8706 (47.73 wpm) |
| Accuracy | 96.0% |
| Points | 49.18 |
| 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. |