View Pit Stop page for race #1947 by jlon1055 — Ghost race
View profile for Josh (jlon1055)
| Official speed | 69.60 wpm (58.97 seconds elapsed during race) |
|---|---|
| Race Start | May 17, 2018 8:51:12am UTC |
| Race Finish | May 17, 2018 8:52:11am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. argyrwnt (58.96 wpm) |
| Accuracy | 98.0% |
| Points | 56.84 |
| 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. |