View Pit Stop page for race #26 by shijian104 — Ghost race
View profile for andy (shijian104)
| Official speed | 56.08 wpm (73.18 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2019 6:58:45am UTC |
| Race Finish | March 1, 2019 6:59:59am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. manastyagi (53.46 wpm) |
| Accuracy | 98.0% |
| Points | 45.80 |
| 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. |