View Pit Stop page for race #402 by millstypes — Ghost race
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| Official speed | 43.29 wpm (94.80 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2018 6:42:55pm UTC |
| Race Finish | October 9, 2018 6:44:30pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. vigilante434 (68.30 wpm) |
| Accuracy | 92.0% |
| Points | 35.35 |
| 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. |