View Pit Stop page for race #1042 by jasondamaso06 — Ghost race
View profile for Spike (jasondamaso06)
| Official speed | 56.55 wpm (72.57 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2019 5:41:30am UTC |
| Race Finish | October 31, 2019 5:42:43am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. fris93 (66.63 wpm) |
| Accuracy | 95.0% |
| Points | 46.18 |
| 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. |