View Pit Stop page for race #723 by blipp — Ghost race
View profile for Viktor (blipp)
| Official speed | 51.96 wpm (78.98 seconds elapsed during race) |
|---|---|
| Race Start | September 3, 2017 2:40:51pm UTC |
| Race Finish | September 3, 2017 2:42:10pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
5. tijae (46.85 wpm) |
| Accuracy | 93.0% |
| Points | 42.44 |
| 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. |