View Pit Stop page for race #4856 by omega5002 — Ghost race
View profile for T (omega5002)
| Official speed | 57.50 wpm (71.37 seconds elapsed during race) |
|---|---|
| Race Start | August 22, 2019 7:40:47pm UTC |
| Race Finish | August 22, 2019 7:41:58pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. mcjike (76.45 wpm) |
| Accuracy | 94.0% |
| Points | 46.96 |
| 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. |