View Pit Stop page for race #45602 by vixt — Ghost race
| Official speed | 115.96 wpm (35.39 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2019 11:37:38pm UTC |
| Race Finish | March 23, 2019 11:38:14pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. flamefrost (71.78 wpm) |
| Accuracy | 98.0% |
| Points | 94.70 |
| 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. |