View Pit Stop page for race #5023 by alyciahtollison — Ghost race
View profile for Alycia (alyciahtollison)
| Official speed | 110.46 wpm (37.15 seconds elapsed during race) |
|---|---|
| Race Start | November 29, 2017 8:46:16pm UTC |
| Race Finish | November 29, 2017 8:46:53pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. maxendeavors (78.26 wpm) 3. ryukick (71.13 wpm) |
| Accuracy | 99.0% |
| Points | 90.21 |
| 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. |