View Pit Stop page for race #192 by francov2 — Ghost race
View profile for //// (francov2)
| Official speed | 93.66 wpm (43.82 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2019 4:22:25am UTC |
| Race Finish | October 9, 2019 4:23:08am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. abz135 (76.48 wpm) 5. severedhand (64.16 wpm) |
| Accuracy | 97.0% |
| Points | 76.49 |
| 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. |