View Pit Stop page for race #237 by murvayne — Ghost race
View profile for Jester (murvayne)
| Official speed | 49.22 wpm (83.38 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2019 5:08:59am UTC |
| Race Finish | July 28, 2019 5:10:22am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. basone01 (44.87 wpm) |
| Accuracy | 95.0% |
| Points | 40.19 |
| 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. |