View Pit Stop page for race #30 by butterfuzz — Ghost race
View profile for Ken (butterfuzz)
| Official speed | 93.68 wpm (43.81 seconds elapsed during race) |
|---|---|
| Race Start | September 16, 2018 5:38:47pm UTC |
| Race Finish | September 16, 2018 5:39:31pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. hyper_racer (66.90 wpm) |
| Accuracy | 98.0% |
| Points | 76.51 |
| 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. |