View Pit Stop page for race #148 by adrakpro — Ghost race
View profile for Adam (adrakpro)
| Official speed | 61.46 wpm (66.78 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2018 12:19:10pm UTC |
| Race Finish | November 3, 2018 12:20:17pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. rjnal (53.63 wpm) |
| Accuracy | 95.0% |
| Points | 50.20 |
| 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. |