View Pit Stop page for race #1141 by blobfishk — Ghost race
View profile for blobfish (blobfishk)
| Official speed | 77.81 wpm (52.74 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2019 4:44:05pm UTC |
| Race Finish | June 13, 2019 4:44:58pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. kaysa (71.34 wpm) |
| Accuracy | 96.0% |
| Points | 63.55 |
| 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. |