View Pit Stop page for race #209 by space_force — Ghost race
View profile for Scott (space_force)
| Official speed | 47.82 wpm (85.82 seconds elapsed during race) |
|---|---|
| Race Start | August 27, 2020 8:06:09pm UTC |
| Race Finish | August 27, 2020 8:07:35pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. b3n1s (51.77 wpm) |
| Accuracy | 96.0% |
| Points | 39.06 |
| 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. |