View Pit Stop page for race #87 by monkeymolestor69 — Ghost race
View profile for Javlino (monkeymolestor69)
| Official speed | 98.08 wpm (41.84 seconds elapsed during race) |
|---|---|
| Race Start | October 4, 2019 4:54:59pm UTC |
| Race Finish | October 4, 2019 4:55:41pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. breathingpuppy (68.89 wpm) |
| Accuracy | 96.0% |
| Points | 80.10 |
| 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. |