View Pit Stop page for race #488 by skifasteatass — Ghost race
View profile for Tom (skifasteatass)
| Official speed | 46.44 wpm (88.37 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2020 8:19:25pm UTC |
| Race Finish | October 6, 2020 8:20:53pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. bods_88 (59.38 wpm) |
| Accuracy | 94.0% |
| Points | 37.92 |
| 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. |