View Pit Stop page for race #2991 by swaggingpickle — Ghost race
View profile for j (swaggingpickle)
| Official speed | 84.63 wpm (48.49 seconds elapsed during race) |
|---|---|
| Race Start | December 4, 2017 5:23:28am UTC |
| Race Finish | December 4, 2017 5:24:17am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. bobdebuilder (88.52 wpm) |
| Accuracy | 96.0% |
| Points | 69.12 |
| 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. |