View Pit Stop page for race #2222 by speier70 — Ghost race
View profile for William (speier70)
| Official speed | 72.36 wpm (56.72 seconds elapsed during race) |
|---|---|
| Race Start | October 26, 2018 1:34:26am UTC |
| Race Finish | October 26, 2018 1:35:22am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. jacknachos (61.94 wpm) |
| Accuracy | 97.0% |
| Points | 59.09 |
| 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. |