View Pit Stop page for race #1005 by 21blackjack_ — Ghost race
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| Official speed | 79.86 wpm (51.39 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2017 4:41:35am UTC |
| Race Finish | July 29, 2017 4:42:26am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. colbs (79.33 wpm) |
| Accuracy | 97.0% |
| Points | 65.22 |
| 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. |