View Pit Stop page for race #15 by tijae — Ghost race
View profile for Brandon (tijae)
| Official speed | 46.85 wpm (87.60 seconds elapsed during race) |
|---|---|
| Race Start | September 3, 2017 2:40:51pm UTC |
| Race Finish | September 3, 2017 2:42:19pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
3. blipp (51.96 wpm) |
| Accuracy | 95.0% |
| Points | 38.26 |
| 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. |