View Pit Stop page for race #1090 by nta1207 — Ghost race
View profile for Anh (nta1207)
| Official speed | 58.32 wpm (70.37 seconds elapsed during race) |
|---|---|
| Race Start | December 20, 2018 9:43:20am UTC |
| Race Finish | December 20, 2018 9:44:30am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. reebane (73.43 wpm) |
| Accuracy | 95.0% |
| Points | 47.63 |
| 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. |