View Pit Stop page for race #1201 by jamesdupont — Ghost race
View profile for James (jamesdupont)
| Official speed | 37.76 wpm (108.69 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2018 5:41:29am UTC |
| Race Finish | January 24, 2018 5:43:18am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. henryv70 (47.95 wpm) |
| Accuracy | 93.0% |
| Points | 30.84 |
| 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. |