View Pit Stop page for race #34 by antoine92 — Ghost race
View profile for Antoine (antoine92)
| Official speed | 69.57 wpm (58.99 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2020 1:50:02pm UTC |
| Race Finish | March 20, 2020 1:51:01pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. migsarm (61.10 wpm) |
| Accuracy | 98.0% |
| Points | 56.81 |
| 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. |