View Pit Stop page for race #2171 by fastlikeamericans — Ghost race
View profile for peter (fastlikeamericans)
| Official speed | 58.79 wpm (69.81 seconds elapsed during race) |
|---|---|
| Race Start | August 4, 2019 12:19:58pm UTC |
| Race Finish | August 4, 2019 12:21:08pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. jmarrin (53.69 wpm) |
| Accuracy | 97.0% |
| Points | 48.02 |
| 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. |