View Pit Stop page for race #407 by potatotyperboi — Ghost race
View profile for Ian (potatotyperboi)
| Official speed | 69.73 wpm (58.86 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2018 6:44:55pm UTC |
| Race Finish | October 5, 2018 6:45:54pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. madbanthaii (57.14 wpm) |
| Accuracy | 96.0% |
| Points | 56.95 |
| 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. |