View Pit Stop page for race #303 by turrix8 — Ghost race
View profile for Patrick (turrix8)
| Official speed | 61.49 wpm (66.74 seconds elapsed during race) |
|---|---|
| Race Start | December 20, 2019 7:38:09am UTC |
| Race Finish | December 20, 2019 7:39:15am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. oartalk (44.28 wpm) |
| Accuracy | 96.0% |
| Points | 50.22 |
| 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. |