View Pit Stop page for race #1398 by tophbeifong123 — Ghost race
View profile for Jason (tophbeifong123)
| Official speed | 58.10 wpm (70.64 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2019 5:22:17pm UTC |
| Race Finish | May 30, 2019 5:23:27pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. rjfs88 (67.20 wpm) |
| Accuracy | 95.0% |
| Points | 47.45 |
| 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. |