View Pit Stop page for race #2696 by hellohelloaoeuaoeu — Ghost race
View profile for achen (hellohelloaoeuaoeu)
| Official speed | 81.79 wpm (50.18 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2019 12:19:58pm UTC |
| Race Finish | April 17, 2019 12:20:48pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. rakshasta (80.92 wpm) 3. charmx (78.65 wpm) |
| Accuracy | 97.0% |
| Points | 66.80 |
| 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. |