View Pit Stop page for race #77 by antondrapiza — Ghost race
View profile for Anton (antondrapiza)
| Official speed | 73.32 wpm (55.97 seconds elapsed during race) |
|---|---|
| Race Start | February 10, 2019 5:12:38am UTC |
| Race Finish | February 10, 2019 5:13:34am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. billypeppin (103.60 wpm) |
| Accuracy | 96.0% |
| Points | 59.88 |
| 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. |