View Pit Stop page for race #2450 by capitanoano — Ghost race
View profile for Marco (capitanoano)
| Official speed | 53.10 wpm (77.29 seconds elapsed during race) |
|---|---|
| Race Start | October 4, 2019 8:45:23am UTC |
| Race Finish | October 4, 2019 8:46:40am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. purebrahman (55.74 wpm) |
| Accuracy | 93.0% |
| Points | 43.37 |
| 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. |