View Pit Stop page for race #1130 by dilliocm — Ghost race
View profile for Dilli (dilliocm)
| Official speed | 60.35 wpm (68.00 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2018 5:34:38am UTC |
| Race Finish | March 16, 2018 5:35:46am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. issakhoj (52.28 wpm) 4. boyiddhanath_85 (51.34 wpm) |
| Accuracy | 99.0% |
| Points | 49.29 |
| 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. |