View Pit Stop page for race #73 by jonecon — Ghost race
View profile for Connor (jonecon)
| Official speed | 69.37 wpm (59.16 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2019 10:04:24am UTC |
| Race Finish | January 11, 2019 10:05:23am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. oriallen (87.40 wpm) |
| Accuracy | 96.0% |
| Points | 56.66 |
| 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. |