View Pit Stop page for race #2789 by corstar97 — Ghost race
View profile for Corey (corstar97)
| Official speed | 85.01 wpm (48.28 seconds elapsed during race) |
|---|---|
| Race Start | November 8, 2019 4:26:40pm UTC |
| Race Finish | November 8, 2019 4:27:29pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jazzy_trojan (68.37 wpm) |
| Accuracy | 97.0% |
| Points | 69.43 |
| 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. |