View Pit Stop page for race #192 by shadwgod — Ghost race
View profile for Stephan (shadwgod)
| Official speed | 74.27 wpm (55.26 seconds elapsed during race) |
|---|---|
| Race Start | July 31, 2018 7:16:24am UTC |
| Race Finish | July 31, 2018 7:17:19am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. _slowest__ (58.86 wpm) |
| Accuracy | 98.0% |
| Points | 60.65 |
| 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. |