View Pit Stop page for race #1571 by dvex — Ghost race
View profile for Petter (dvex)
| Official speed | 96.43 wpm (42.56 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2017 12:21:14am UTC |
| Race Finish | August 5, 2017 12:21:57am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. bpeters51 (54.10 wpm) |
| Accuracy | 100.0% |
| Points | 78.75 |
| 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. |