View Pit Stop page for race #895 by adamanz — Ghost race
View profile for Adam (adamanz)
| Official speed | 62.91 wpm (65.24 seconds elapsed during race) |
|---|---|
| Race Start | January 22, 2018 8:27:12pm UTC |
| Race Finish | January 22, 2018 8:28:17pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. aretu (55.32 wpm) |
| Accuracy | 97.0% |
| Points | 51.38 |
| 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. |