View Pit Stop page for race #590 by kufkid — Ghost race
View profile for Zane (kufkid)
| Official speed | 59.74 wpm (68.70 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2019 5:16:37pm UTC |
| Race Finish | January 17, 2019 5:17:46pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. habib7777 (43.98 wpm) |
| Accuracy | 94.0% |
| Points | 48.79 |
| 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. |