View Pit Stop page for race #56 by sgoddz — Ghost race
View profile for slyther (sgoddz)
| Official speed | 52.05 wpm (78.85 seconds elapsed during race) |
|---|---|
| Race Start | February 9, 2019 9:47:28am UTC |
| Race Finish | February 9, 2019 9:48:47am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. axieisalive (48.86 wpm) |
| Accuracy | 98.0% |
| Points | 42.51 |
| 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. |