View Pit Stop page for race #1279 by baryla69 — Ghost race
View profile for Bartek (baryla69)
| Official speed | 68.57 wpm (59.85 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2018 10:25:37am UTC |
| Race Finish | October 29, 2018 10:26:37am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. shadyxmd (97.89 wpm) |
| Accuracy | 95.0% |
| Points | 56.00 |
| 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. |