View Pit Stop page for race #4453 by arpz — Ghost race
| Official speed | 99.32 wpm (41.32 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2019 12:59:01pm UTC |
| Race Finish | October 7, 2019 12:59:42pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. laserloserjr (71.83 wpm) |
| Accuracy | 98.0% |
| Points | 81.11 |
| 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. |