View Pit Stop page for race #2649 by theslowesttypereva — Ghost race
View profile for Koolie (theslowesttypereva)
Official speed | 70.77 wpm (57.99 seconds elapsed during race) |
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Race Start | April 6, 2019 10:50:17am UTC |
Race Finish | April 6, 2019 10:51:15am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. koitanami (91.05 wpm) |
Accuracy | 95.0% |
Points | 57.80 |
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. |