View Pit Stop page for race #252 by jenshjortdal — Ghost race
View profile for Jens (jenshjortdal)
Official speed | 97.64 wpm (42.03 seconds elapsed during race) |
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Race Start | January 15, 2019 12:32:24pm UTC |
Race Finish | January 15, 2019 12:33:06pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. lmaoooooo (95.48 wpm) 3. iglo3141 (73.99 wpm) |
Accuracy | 97.0% |
Points | 79.74 |
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. |