View Pit Stop page for race #324 by conargh — Ghost race
View profile for Conor (conargh)
| Official speed | 54.27 wpm (75.62 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2019 9:40:55am UTC |
| Race Finish | October 5, 2019 9:42:10am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. nilofar (74.24 wpm) 3. ron777 (67.91 wpm) 4. evelynji (58.63 wpm) |
| Accuracy | 95.0% |
| Points | 44.32 |
| 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. |