View Pit Stop page for race #5690 by pete2015 — Ghost race
View profile for Pete (pete2015)
| Official speed | 59.67 wpm (68.78 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2017 8:53:21am UTC |
| Race Finish | September 22, 2017 8:54:30am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. kelvinmp (52.95 wpm) |
| Accuracy | 96.0% |
| Points | 48.73 |
| 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. |