View Pit Stop page for race #214 by tip3 — Ghost race
View profile for patzer (tip3)
| Official speed | 93.39 wpm (43.94 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2018 4:02:21am UTC |
| Race Finish | August 10, 2018 4:03:05am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. tarako003 (66.31 wpm) |
| Accuracy | 97.0% |
| Points | 76.27 |
| 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. |