View Pit Stop page for race #3775 by bodmas — Ghost race
View profile for Emmanuel (bodmas)
| Official speed | 77.37 wpm (53.04 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2018 12:14:31am UTC |
| Race Finish | June 25, 2018 12:15:24am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. awriter (47.22 wpm) |
| Accuracy | 97.0% |
| Points | 63.19 |
| 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. |