View Pit Stop page for race #5627 by thefitfatass — Ghost race
View profile for Laggy (thefitfatass)
| Official speed | 93.24 wpm (44.02 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2018 1:18:08am UTC |
| Race Finish | July 7, 2018 1:18:52am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. tranluuha (70.27 wpm) |
| Accuracy | 98.0% |
| Points | 76.14 |
| 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. |