View Pit Stop page for race #177 by slobkilla92 — Ghost race
View profile for Jamie (slobkilla92)
| Official speed | 49.55 wpm (82.83 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2018 8:18:35pm UTC |
| Race Finish | July 7, 2018 8:19:58pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. toots13 (48.23 wpm) |
| Accuracy | 95.0% |
| Points | 40.46 |
| 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. |