View Pit Stop page for race #388 by tastyhehexd — Ghost race
View profile for Tasty (tastyhehexd)
| Official speed | 74.82 wpm (54.85 seconds elapsed during race) |
|---|---|
| Race Start | July 27, 2019 4:37:56am UTC |
| Race Finish | July 27, 2019 4:38:51am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. hurulv (73.20 wpm) 3. deccazz (71.65 wpm) |
| Accuracy | 95.0% |
| Points | 61.11 |
| 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. |