View Pit Stop page for race #190 by jeepers19 — Ghost race
View profile for Jay (jeepers19)
| Official speed | 72.85 wpm (56.33 seconds elapsed during race) |
|---|---|
| Race Start | March 19, 2019 11:34:19am UTC |
| Race Finish | March 19, 2019 11:35:16am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. bigswagllord (90.78 wpm) |
| Accuracy | 96.0% |
| Points | 59.49 |
| 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. |