View Pit Stop page for race #262 by jayvzee — Ghost race
View profile for Jayvee (jayvzee)
Official speed | 91.45 wpm (44.88 seconds elapsed during race) |
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Race Start | September 1, 2018 1:49:05am UTC |
Race Finish | September 1, 2018 1:49:50am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. nooodless (77.91 wpm) 3. drewramos01 (77.78 wpm) 4. baedurria (66.75 wpm) |
Accuracy | 99.0% |
Points | 74.69 |
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. |