View Pit Stop page for race #191 by lillaphia — Ghost race
View profile for Eunice (lillaphia)
| Official speed | 100.22 wpm (40.95 seconds elapsed during race) |
|---|---|
| Race Start | October 23, 2019 12:09:05pm UTC |
| Race Finish | October 23, 2019 12:09:46pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. matterz5 (72.64 wpm) |
| Accuracy | 96.0% |
| Points | 81.85 |
| 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. |