View Pit Stop page for race #177 by piehead567 — Ghost race
View profile for George (piehead567)
| Official speed | 71.90 wpm (57.08 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2018 7:42:32pm UTC |
| Race Finish | April 10, 2018 7:43:30pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. arrow0ftime (63.57 wpm) |
| Accuracy | 98.0% |
| Points | 58.72 |
| 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. |