View Pit Stop page for race #95 by bordigy — Ghost race
View profile for Karlo (bordigy)
| Official speed | 70.66 wpm (58.08 seconds elapsed during race) |
|---|---|
| Race Start | October 4, 2018 7:05:56am UTC |
| Race Finish | October 4, 2018 7:06:54am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. elbowlick (86.56 wpm) 2. egnaro315 (81.93 wpm) |
| Accuracy | 96.0% |
| Points | 57.70 |
| 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. |