View Pit Stop page for race #970 by slowtyperider — Ghost race
View profile for tstats[slowtyperider] (slowtyperider)
| Official speed | 67.66 wpm (60.66 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2019 2:23:47pm UTC |
| Race Finish | April 5, 2019 2:24:48pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. shuttle18 (88.00 wpm) |
| Accuracy | 96.0% |
| Points | 55.26 |
| 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. |