View Pit Stop page for race #123 by sirdavos — Ghost race
View profile for Sir Davos (sirdavos)
Official speed | 73.79 wpm (55.62 seconds elapsed during race) |
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Race Start | June 25, 2019 5:01:59pm UTC |
Race Finish | June 25, 2019 5:02:55pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. artero_job (75.08 wpm) |
Accuracy | 97.0% |
Points | 60.27 |
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. |