View Pit Stop page for race #20545 by xrxr — Ghost race
| Official speed | 92.68 wpm (44.28 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2017 3:16:51pm UTC |
| Race Finish | October 7, 2017 3:17:35pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. sufyandaredevil (62.76 wpm) |
| Accuracy | 97.0% |
| Points | 75.69 |
| 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. |