View Pit Stop page for race #251 by jaydawar — Ghost race
View profile for Jay (jaydawar)
| Official speed | 62.93 wpm (65.22 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2018 1:54:42pm UTC |
| Race Finish | November 5, 2018 1:55:47pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. jesond (51.92 wpm) 5. luismec90 (41.98 wpm) |
| Accuracy | 96.0% |
| Points | 51.39 |
| 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. |