View Pit Stop page for race #2192 by kirubelt — Ghost race
View profile for Kirubel (kirubelt)
| Official speed | 55.13 wpm (74.44 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2018 6:24:21pm UTC |
| Race Finish | May 31, 2018 6:25:36pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. rebira (51.98 wpm) |
| Accuracy | 96.0% |
| Points | 45.03 |
| 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. |