View Pit Stop page for race #3669 by johlun — Ghost race
View profile for Johan (johlun)
| Official speed | 94.22 wpm (43.56 seconds elapsed during race) |
|---|---|
| Race Start | August 20, 2019 6:09:53pm UTC |
| Race Finish | August 20, 2019 6:10:37pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. ita17 (76.98 wpm) |
| Accuracy | 98.0% |
| Points | 76.95 |
| 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. |