View Pit Stop page for race #5849 by steviebeans — Ghost race
View profile for Stephen (steviebeans)
| Official speed | 94.53 wpm (43.41 seconds elapsed during race) |
|---|---|
| Race Start | December 25, 2017 12:59:44am UTC |
| Race Finish | December 25, 2017 1:00:27am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. rngyy (69.83 wpm) 3. snoody (68.68 wpm) |
| Accuracy | 96.0% |
| Points | 77.20 |
| 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. |