View Pit Stop page for race #2326 by mathpunsaresin — Ghost race
View profile for Tahj (mathpunsaresin)
| Official speed | 63.32 wpm (64.81 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2019 4:09:37pm UTC |
| Race Finish | October 22, 2019 4:10:42pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. kiizig (60.33 wpm) |
| Accuracy | 98.0% |
| Points | 51.71 |
| 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. |