View Pit Stop page for race #33 by jihkie — Ghost race
View profile for Jihkie (jihkie)
| Official speed | 73.99 wpm (55.47 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2019 4:41:43am UTC |
| Race Finish | March 15, 2019 4:42:39am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. essejrehceeb (68.64 wpm) |
| Accuracy | 96.0% |
| Points | 60.42 |
| 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. |