View Pit Stop page for race #12399 by lerler246 — Ghost race
View profile for joe (lerler246)
| Official speed | 86.57 wpm (47.41 seconds elapsed during race) |
|---|---|
| Race Start | August 13, 2020 2:04:40pm UTC |
| Race Finish | August 13, 2020 2:05:27pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. gamma_knife17 (72.18 wpm) 3. sskhynix (69.30 wpm) 4. rdjava9 (55.26 wpm) |
| Accuracy | 98.0% |
| Points | 70.70 |
| 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. |