View Pit Stop page for race #51 by ag1999 — Ghost race
View profile for Amanda (ag1999)
| Official speed | 51.41 wpm (79.83 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2019 9:23:42pm UTC |
| Race Finish | May 2, 2019 9:25:02pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. yungtj (75.76 wpm) |
| Accuracy | 97.0% |
| Points | 41.98 |
| 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. |