View Pit Stop page for race #1223 by olaprelikov — Ghost race
View profile for Oleg (olaprelikov)
| Official speed | 76.04 wpm (53.97 seconds elapsed during race) |
|---|---|
| Race Start | December 16, 2019 6:11:04am UTC |
| Race Finish | December 16, 2019 6:11:58am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. oneguardsam (72.37 wpm) |
| Accuracy | 97.0% |
| Points | 62.10 |
| 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. |