View Pit Stop page for race #943 by o0bananarama0o — Ghost race
View profile for Adam (o0bananarama0o)
| Official speed | 51.07 wpm (80.36 seconds elapsed during race) |
|---|---|
| Race Start | August 2, 2017 12:31:07am UTC |
| Race Finish | August 2, 2017 12:32:28am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. speedracer30 (54.50 wpm) |
| Accuracy | 95.0% |
| Points | 41.71 |
| 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. |