View Pit Stop page for race #163 by grayham11 — Ghost race
View profile for Graham (grayham11)
| Official speed | 73.39 wpm (55.92 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2020 7:20:49pm UTC |
| Race Finish | April 5, 2020 7:21:45pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. linustc (69.13 wpm) 3. kd1157 (53.00 wpm) |
| Accuracy | 97.0% |
| Points | 59.93 |
| 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. |