View Pit Stop page for race #278 by slothlike — Ghost race
View profile for Retep (slothlike)
| Official speed | 90.11 wpm (45.54 seconds elapsed during race) |
|---|---|
| Race Start | October 3, 2019 5:04:51pm UTC |
| Race Finish | October 3, 2019 5:05:37pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. jyyyyy (69.81 wpm) |
| Accuracy | 98.0% |
| Points | 73.59 |
| 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. |