View Pit Stop page for race #809 by diload — Ghost race
View profile for Henrik (diload)
| Official speed | 66.26 wpm (61.94 seconds elapsed during race) |
|---|---|
| Race Start | December 12, 2018 5:29:06pm UTC |
| Race Finish | December 12, 2018 5:30:07pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. omicronrho (53.82 wpm) 4. kotaguy (43.40 wpm) |
| Accuracy | 97.0% |
| Points | 54.12 |
| 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. |