View Pit Stop page for race #1679 by dvex — Ghost race
View profile for Petter (dvex)
| Official speed | 98.82 wpm (41.53 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2017 2:56:45am UTC |
| Race Finish | August 15, 2017 2:57:26am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jxlieh (85.62 wpm) 4. sameersadiq1 (65.70 wpm) |
| Accuracy | 100.0% |
| Points | 80.71 |
| 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. |