View Pit Stop page for race #2462 by chollip — Ghost race
View profile for chollip (chollip)
| Official speed | 75.69 wpm (54.22 seconds elapsed during race) |
|---|---|
| Race Start | January 18, 2019 4:02:55pm UTC |
| Race Finish | January 18, 2019 4:03:49pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. terranavis (73.44 wpm) |
| Accuracy | 96.0% |
| Points | 61.81 |
| 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. |