View Pit Stop page for race #1241 by ihyy — Ghost race
| Official speed | 90.58 wpm (45.31 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2018 8:12:46pm UTC |
| Race Finish | June 13, 2018 8:13:31pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. hwiechers (66.85 wpm) |
| Accuracy | 99.0% |
| Points | 73.97 |
| 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. |