View Pit Stop page for race #1488 by blakemoddhw — Ghost race
View profile for #'s? YEET (blakemoddhw)
| Official speed | 46.15 wpm (88.93 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2019 5:38:43pm UTC |
| Race Finish | August 15, 2019 5:40:12pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. watsonbros123 (65.36 wpm) 4. wilsu (46.02 wpm) |
| Accuracy | 98.0% |
| Points | 37.69 |
| 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. |