View Pit Stop page for race #533 by foggyuhuhuh — Ghost race
View profile for Peder (foggyuhuhuh)
| Official speed | 66.17 wpm (62.02 seconds elapsed during race) |
|---|---|
| Race Start | December 25, 2017 12:53:25pm UTC |
| Race Finish | December 25, 2017 12:54:27pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. jackracer23 (88.02 wpm) |
| Accuracy | 96.0% |
| Points | 54.04 |
| 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. |