View Pit Stop page for race #654 by haggra — Ghost race
View profile for Buğra (haggra)
| Official speed | 80.57 wpm (50.94 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2017 9:09:19pm UTC |
| Race Finish | September 5, 2017 9:10:10pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. elitebagels1 (68.63 wpm) |
| Accuracy | 97.0% |
| Points | 65.80 |
| 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. |