View Pit Stop page for race #135 by agent7x — Ghost race
View profile for Jason (agent7x)
| Official speed | 80.64 wpm (50.89 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2018 12:29:27am UTC |
| Race Finish | October 1, 2018 12:30:18am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. yurts (74.22 wpm) |
| Accuracy | 98.0% |
| Points | 65.85 |
| 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. |