View Pit Stop page for race #1735 by porky202 — Ghost race
View profile for rok (porky202)
| Official speed | 48.27 wpm (85.02 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2020 11:22:24pm UTC |
| Race Finish | March 25, 2020 11:23:49pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. purplehank7 (78.66 wpm) |
| Accuracy | 92.0% |
| Points | 39.42 |
| 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. |