View Pit Stop page for race #355 by yanray — Ghost race
View profile for Ryan (yanray)
| Official speed | 72.68 wpm (56.47 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2017 4:15:39am UTC |
| Race Finish | November 2, 2017 4:16:36am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. seta18 (61.26 wpm) |
| Accuracy | 95.0% |
| Points | 59.36 |
| 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. |