View Pit Stop page for race #3 by purocuck — Ghost race
View profile for Puro (purocuck)
| Official speed | 90.36 wpm (45.42 seconds elapsed during race) |
|---|---|
| Race Start | June 8, 2019 12:13:21am UTC |
| Race Finish | June 8, 2019 12:14:06am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. charlieog (111.18 wpm) |
| Accuracy | 97.0% |
| Points | 73.79 |
| 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. |