View Pit Stop page for race #6162 by sdw199 — Ghost race
View profile for Sophie (sdw199)
| Official speed | 98.63 wpm (41.61 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2019 10:51:47pm UTC |
| Race Finish | July 9, 2019 10:52:29pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. h0nny (80.57 wpm) |
| Accuracy | 98.0% |
| Points | 80.55 |
| 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. |