View Pit Stop page for race #391 by rdcmdev — Ghost race
View profile for Rodrigo (rdcmdev)
| Official speed | 64.31 wpm (63.82 seconds elapsed during race) |
|---|---|
| Race Start | February 20, 2018 6:18:39pm UTC |
| Race Finish | February 20, 2018 6:19:43pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. levidasilvalima (59.05 wpm) |
| Accuracy | 96.0% |
| Points | 52.52 |
| 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. |