View Pit Stop page for race #2648 by emptomatoketchup — Ghost race
View profile for Kirin (emptomatoketchup)
| Official speed | 80.90 wpm (50.73 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2021 7:46:14pm UTC |
| Race Finish | May 27, 2021 7:47:05pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. phungtastic (69.35 wpm) |
| Accuracy | 95.0% |
| Points | 66.07 |
| 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. |