View Pit Stop page for race #229 by typeasdfracer — Ghost race
View profile for Vincent (typeasdfracer)
| Official speed | 52.38 wpm (78.35 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2018 7:33:33pm UTC |
| Race Finish | November 17, 2018 7:34:51pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. hadalhw17 (43.75 wpm) |
| Accuracy | 96.0% |
| Points | 42.78 |
| 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. |