View Pit Stop page for race #654 by jibs12 — Ghost race
| Official speed | 58.20 wpm (70.52 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2017 1:29:10am UTC |
| Race Finish | September 26, 2017 1:30:20am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. portalapprentice (62.76 wpm) |
| Accuracy | 96.0% |
| Points | 47.53 |
| 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. |