View Pit Stop page for race #132 by titanwafflez — Ghost race
View profile for Bryan (titanwafflez)
| Official speed | 66.50 wpm (61.71 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2017 5:22:22am UTC |
| Race Finish | November 14, 2017 5:23:24am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. kid_kincaid (68.24 wpm) |
| Accuracy | 93.0% |
| Points | 54.31 |
| 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. |