View Pit Stop page for race #2993 by scogx3281 — Ghost race
View profile for xena (scogx3281)
| Official speed | 68.95 wpm (59.52 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2019 2:44:21am UTC |
| Race Finish | February 21, 2019 2:45:20am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. anem0s (69.05 wpm) |
| Accuracy | 93.0% |
| Points | 56.31 |
| 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. |