View Pit Stop page for race #634 by antz9t — Ghost race
View profile for MMemmemm (antz9t)
| Official speed | 46.16 wpm (88.91 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2019 5:24:05am UTC |
| Race Finish | March 9, 2019 5:25:34am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. hoainam9x (64.01 wpm) |
| Accuracy | 98.0% |
| Points | 37.70 |
| 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. |