View Pit Stop page for race #411 by sasakii — Ghost race
View profile for Ryan (sasakii)
| Official speed | 86.31 wpm (47.55 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2019 9:54:37pm UTC |
| Race Finish | October 30, 2019 9:55:24pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. curtain4774 (76.52 wpm) |
| Accuracy | 97.0% |
| Points | 70.49 |
| 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. |