View Pit Stop page for race #922 by david_j_ncba2019 — Ghost race
View profile for David (david_j_ncba2019)
| Official speed | 77.87 wpm (52.70 seconds elapsed during race) |
|---|---|
| Race Start | August 13, 2019 10:36:27pm UTC |
| Race Finish | August 13, 2019 10:37:20pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jancs (67.67 wpm) 3. awriter (59.45 wpm) |
| Accuracy | 100.0% |
| Points | 63.60 |
| 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. |