View Pit Stop page for race #614 by dewdrive101 — Ghost race
View profile for Quinn (dewdrive101)
| Official speed | 68.15 wpm (60.22 seconds elapsed during race) |
|---|---|
| Race Start | July 19, 2018 7:02:45pm UTC |
| Race Finish | July 19, 2018 7:03:45pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. intothevoid (54.58 wpm) |
| Accuracy | 95.0% |
| Points | 55.66 |
| 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. |