View Pit Stop page for race #325 by benjy1232 — Ghost race
View profile for SpitaliaVI (benjy1232)
| Official speed | 72.94 wpm (56.27 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2018 7:15:39pm UTC |
| Race Finish | May 3, 2018 7:16:35pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. eriklvalentin (65.97 wpm) |
| Accuracy | 96.0% |
| Points | 59.57 |
| 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. |