View Pit Stop page for race #145 by portalapprentice — Ghost race
View profile for Allison (portalapprentice)
| Official speed | 62.76 wpm (65.39 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2017 1:29:10am UTC |
| Race Finish | September 26, 2017 1:30:15am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. jibs12 (58.20 wpm) |
| Accuracy | 97.0% |
| Points | 51.26 |
| 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. |