View Pit Stop page for race #1675 by j_pish — Ghost race
View profile for Bilb (j_pish)
| Official speed | 73.41 wpm (55.91 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2019 4:01:01am UTC |
| Race Finish | April 25, 2019 4:01:57am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. zedtimestory (77.59 wpm) 3. ichayd (65.52 wpm) 5. regneva17 (52.20 wpm) |
| Accuracy | 97.0% |
| Points | 59.95 |
| 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. |