View Pit Stop page for race #23285 by clarrissa — Ghost race
View profile for Alyssa (clarrissa)
| Official speed | 78.64 wpm (52.19 seconds elapsed during race) |
|---|---|
| Race Start | December 16, 2017 8:58:12pm UTC |
| Race Finish | December 16, 2017 8:59:05pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. pippaola (76.39 wpm) |
| Accuracy | 98.0% |
| Points | 64.22 |
| 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. |