View Pit Stop page for race #354 by 4n2h0ny — Ghost race
View profile for 4n2h0ny (4n2h0ny)
| Official speed | 60.39 wpm (67.96 seconds elapsed during race) |
|---|---|
| Race Start | December 8, 2019 11:58:45pm UTC |
| Race Finish | December 8, 2019 11:59:53pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. tysontn (74.70 wpm) |
| Accuracy | 96.0% |
| Points | 49.32 |
| 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. |