View Pit Stop page for race #6699 by shantothegreat — Ghost race
View profile for shantanu (shantothegreat)
| Official speed | 70.56 wpm (58.16 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2017 5:41:00am UTC |
| Race Finish | September 19, 2017 5:41:58am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. joeltype (58.83 wpm) |
| Accuracy | 98.0% |
| Points | 57.62 |
| 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. |