View Pit Stop page for race #20636 by primarch — Ghost race
View profile for Ronald (primarch)
| Official speed | 87.70 wpm (46.80 seconds elapsed during race) |
|---|---|
| Race Start | June 14, 2019 6:02:06pm UTC |
| Race Finish | June 14, 2019 6:02:53pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mynameisspeed (75.97 wpm) 4. iggrant (66.72 wpm) |
| Accuracy | 98.0% |
| Points | 71.62 |
| 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. |