View Pit Stop page for race #114 by mpizz — Ghost race
View profile for mpizz (mpizz)
| Official speed | 105.10 wpm (39.05 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2018 12:01:06am UTC |
| Race Finish | January 31, 2018 12:01:45am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. radambc (64.40 wpm) |
| Accuracy | 99.0% |
| Points | 85.83 |
| 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. |