View Pit Stop page for race #81 by chriscrisis — Ghost race
View profile for Chris (chriscrisis)
| Official speed | 61.11 wpm (67.16 seconds elapsed during race) |
|---|---|
| Race Start | November 8, 2018 12:49:35am UTC |
| Race Finish | November 8, 2018 12:50:42am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. peter00151 (60.33 wpm) |
| Accuracy | 93.0% |
| Points | 49.91 |
| 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. |