View Pit Stop page for race #904 by rjfs88 — Ghost race
View profile for Robert (rjfs88)
| Official speed | 67.20 wpm (61.07 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2019 5:22:17pm UTC |
| Race Finish | May 30, 2019 5:23:18pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. tophbeifong123 (58.10 wpm) |
| Accuracy | 97.0% |
| Points | 54.88 |
| 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. |