View Pit Stop page for race #477 by vladsh27 — Ghost race
View profile for Vlad (vladsh27)
| Official speed | 46.19 wpm (88.85 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2017 10:07:24pm UTC |
| Race Finish | September 26, 2017 10:08:53pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. aleks8 (69.07 wpm) |
| Accuracy | 94.0% |
| Points | 37.72 |
| 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. |