View Pit Stop page for race #774 by forcepain — Ghost race
View profile for Kristian (forcepain)
| Official speed | 63.46 wpm (64.67 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2019 1:06:16am UTC |
| Race Finish | April 28, 2019 1:07:21am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. bobbytes (57.31 wpm) |
| Accuracy | 95.0% |
| Points | 51.82 |
| 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. |