View Pit Stop page for race #31 by kevinboa — Ghost race
View profile for Kevin (kevinboa)
| Official speed | 76.91 wpm (53.36 seconds elapsed during race) |
|---|---|
| Race Start | December 10, 2019 11:47:58am UTC |
| Race Finish | December 10, 2019 11:48:52am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. viktar (60.60 wpm) |
| Accuracy | 97.0% |
| Points | 62.81 |
| 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. |