View Pit Stop page for race #4364 by powderer — Ghost race
View profile for me_irl (powderer)
| Official speed | 80.16 wpm (51.20 seconds elapsed during race) |
|---|---|
| Race Start | August 28, 2017 8:32:48am UTC |
| Race Finish | August 28, 2017 8:33:40am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. ahurazor (83.70 wpm) 4. someone16 (62.30 wpm) |
| Accuracy | 97.0% |
| Points | 65.47 |
| 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. |