View Pit Stop page for race #3567 by jyyyyy — Ghost race
| Official speed | 69.81 wpm (58.79 seconds elapsed during race) |
|---|---|
| Race Start | October 3, 2019 5:04:51pm UTC |
| Race Finish | October 3, 2019 5:05:50pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. slothlike (90.11 wpm) |
| Accuracy | 95.0% |
| Points | 57.01 |
| 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. |