View Pit Stop page for race #755 by bpeters51 — Ghost race
View profile for Meowwy (bpeters51)
| Official speed | 54.10 wpm (75.86 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2017 12:21:14am UTC |
| Race Finish | August 5, 2017 12:22:30am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. dvex (96.43 wpm) |
| Accuracy | 97.0% |
| Points | 44.18 |
| 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. |