View Pit Stop page for race #1862 by ishampine — Ghost race
View profile for Boomhauer (ishampine)
| Official speed | 73.19 wpm (56.07 seconds elapsed during race) |
|---|---|
| Race Start | July 19, 2019 10:50:18pm UTC |
| Race Finish | July 19, 2019 10:51:14pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. brbrb (53.79 wpm) |
| Accuracy | 95.0% |
| Points | 59.77 |
| 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. |