View Pit Stop page for race #3172 by archetype90 — Ghost race
View profile for Tina (archetype90)
| Official speed | 63.71 wpm (64.42 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2018 8:11:52pm UTC |
| Race Finish | February 7, 2018 8:12:56pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. muzzy750 (53.61 wpm) |
| Accuracy | 96.0% |
| Points | 52.03 |
| 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. |