View Pit Stop page for race #11 by darrenmikey — Ghost race
View profile for Darren (darrenmikey)
| Official speed | 52.24 wpm (78.56 seconds elapsed during race) |
|---|---|
| Race Start | December 7, 2017 3:08:12pm UTC |
| Race Finish | December 7, 2017 3:09:30pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. jeez97 (62.86 wpm) |
| Accuracy | 96.0% |
| Points | 42.66 |
| 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. |