View Pit Stop page for race #2597 by em66 — Ghost race
| Official speed | 74.04 wpm (55.43 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2018 8:13:07pm UTC |
| Race Finish | October 10, 2018 8:14:02pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. ultrashibe (117.82 wpm) |
| Accuracy | 97.0% |
| Points | 60.47 |
| 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. |