View Pit Stop page for race #27 by krungthep — Ghost race
View profile for XBT (krungthep)
| Official speed | 84.28 wpm (48.69 seconds elapsed during race) |
|---|---|
| Race Start | September 6, 2018 10:23:52am UTC |
| Race Finish | September 6, 2018 10:24:40am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. mxlxdx (90.17 wpm) |
| Accuracy | 98.0% |
| Points | 68.83 |
| 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. |