View Pit Stop page for race #2280 by dave1188 — Ghost race
View profile for David (dave1188)
| Official speed | 53.63 wpm (76.52 seconds elapsed during race) |
|---|---|
| Race Start | May 10, 2018 4:44:42am UTC |
| Race Finish | May 10, 2018 4:45:58am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. pauls (74.20 wpm) |
| Accuracy | 94.0% |
| Points | 43.80 |
| 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. |