View Pit Stop page for race #188 by jlun23 — Ghost race
View profile for jonny (jlun23)
| Official speed | 86.30 wpm (47.55 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2017 9:19:41pm UTC |
| Race Finish | September 20, 2017 9:20:29pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. luddez1 (79.24 wpm) |
| Accuracy | 95.0% |
| Points | 70.48 |
| 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. |