View Pit Stop page for race #2147 by slepick — Ghost race
View profile for Vladislav (slepick)
| Official speed | 63.20 wpm (64.94 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2018 5:37:16am UTC |
| Race Finish | September 23, 2018 5:38:21am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 98.0% |
| Points | 51.61 |
| 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. |