View Pit Stop page for race #28 by xanth1971 — Ghost race
View profile for Xanth (xanth1971)
| Official speed | 60.12 wpm (68.26 seconds elapsed during race) |
|---|---|
| Race Start | February 23, 2018 1:12:42pm UTC |
| Race Finish | February 23, 2018 1:13:50pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. mecanttype (53.54 wpm) |
| Accuracy | 98.0% |
| Points | 49.10 |
| 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. |