View Pit Stop page for race #6130 by luddez1 — Ghost race
View profile for Ludvig (luddez1)
| Official speed | 79.24 wpm (51.79 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2017 9:19:41pm UTC |
| Race Finish | September 20, 2017 9:20:33pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. jlun23 (86.30 wpm) |
| Accuracy | 96.0% |
| Points | 64.71 |
| 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. |