View Pit Stop page for race #181 by prettygurlella — Ghost race
View profile for Ella (prettygurlella)
| Official speed | 57.42 wpm (71.47 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2017 4:32:19pm UTC |
| Race Finish | May 16, 2017 4:33:31pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. steven3 (54.76 wpm) |
| Accuracy | 93.0% |
| Points | 0.00 |
| 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. |