View Pit Stop page for race #1320 by james52 — Ghost race
View profile for Pat (james52)
| Official speed | 78.27 wpm (52.43 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2019 6:10:20am UTC |
| Race Finish | May 5, 2019 6:11:12am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. mountainhills (69.80 wpm) 4. xander360 (53.27 wpm) |
| Accuracy | 99.0% |
| Points | 63.92 |
| 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. |