View Pit Stop page for race #119 by hazman1996 — Ghost race
View profile for Harry (hazman1996)
| Official speed | 55.47 wpm (73.99 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2019 2:59:36am UTC |
| Race Finish | June 28, 2019 3:00:50am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. legendoflaohan (57.13 wpm) |
| Accuracy | 95.0% |
| Points | 45.30 |
| 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. |