View Pit Stop page for race #1886 by strugglingtyper — Ghost race
View profile for Fady (strugglingtyper)
| Official speed | 89.81 wpm (45.70 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2019 6:58:49pm UTC |
| Race Finish | December 9, 2019 6:59:35pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. johncho (89.52 wpm) |
| Accuracy | 97.0% |
| Points | 73.35 |
| 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. |