View Pit Stop page for race #2155 by typo11 — Ghost race
View profile for typo11 (typo11)
| Official speed | 53.67 wpm (76.47 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2020 4:09:59pm UTC |
| Race Finish | May 5, 2020 4:11:15pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. jacobbeaudway (41.74 wpm) |
| Accuracy | 98.0% |
| Points | 43.83 |
| 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. |