View Pit Stop page for race #132 by zias — Ghost race
| Official speed | 58.50 wpm (70.15 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2017 1:20:31pm UTC |
| Race Finish | October 10, 2017 1:21:41pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. zsolesz71 (53.42 wpm) |
| Accuracy | 96.0% |
| Points | 47.77 |
| 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. |