View Pit Stop page for race #317 by robear72 — Ghost race
View profile for Rob (robear72)
| Official speed | 86.88 wpm (47.24 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2019 9:38:05pm UTC |
| Race Finish | August 19, 2019 9:38:52pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. darijuan (54.67 wpm) |
| Accuracy | 98.0% |
| Points | 70.95 |
| 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. |