View Pit Stop page for race #338 by _skrt_skrt_ — Ghost race
View profile for tstats[_skrt_skrt_] (_skrt_skrt_)
| Official speed | 46.83 wpm (87.64 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2018 4:52:48pm UTC |
| Race Finish | October 25, 2018 4:54:15pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. hafizishaq (49.63 wpm) |
| Accuracy | 93.0% |
| Points | 38.24 |
| 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. |