View Pit Stop page for race #3229 by mrfoggz — Ghost race
View profile for Andy (mrfoggz)
| Official speed | 79.73 wpm (51.47 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2020 3:46:02pm UTC |
| Race Finish | August 25, 2020 3:46:54pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. darkyoyong (77.78 wpm) |
| Accuracy | 98.0% |
| Points | 65.12 |
| 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. |