View Pit Stop page for race #423 by angus0530000 — Ghost race
View profile for NguX (angus0530000)
| Official speed | 67.56 wpm (60.75 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2019 9:51:06am UTC |
| Race Finish | August 23, 2019 9:52:07am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. bluewizzy (73.72 wpm) |
| Accuracy | 96.0% |
| Points | 55.17 |
| 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. |