View Pit Stop page for race #858 by winlee620 — Ghost race
View profile for Winson (winlee620)
| Official speed | 57.41 wpm (71.49 seconds elapsed during race) |
|---|---|
| Race Start | November 11, 2019 9:41:56am UTC |
| Race Finish | November 11, 2019 9:43:08am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. gbarr60 (50.48 wpm) |
| Accuracy | 96.0% |
| Points | 46.89 |
| 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. |