View Pit Stop page for race #27304 by abizern — Ghost race
View profile for Abizer (abizern)
| Official speed | 81.97 wpm (50.07 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2019 9:35:32pm UTC |
| Race Finish | November 16, 2019 9:36:22pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. necrosis209 (72.57 wpm) 3. pornelius_hubert (54.72 wpm) |
| Accuracy | 99.0% |
| Points | 66.94 |
| 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. |