View Pit Stop page for race #22 by erixerns — Ghost race
View profile for Erix (erixerns)
| Official speed | 50.20 wpm (81.75 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2017 9:16:04am UTC |
| Race Finish | November 12, 2017 9:17:26am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. ivan_love_ulan (51.26 wpm) |
| Accuracy | 95.0% |
| Points | 41.00 |
| 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. |